Chess Pie
August 20, 2020
Sausage & Bell Peppers
August 20, 2020
Pan Seared Scallops w/ Citrus Vinaigrette....Light and Refreshing
The Ingredients & Instructions:
Ingredients
- 1 ½ lbs. SCALLOPS
- SALT & PEPPER
- 2 tbsp OIL
- 2 tbsp BUTTER
- 4 tbsp CITRUS JUICE
- MINCED GARLIC
- 1 tsp RED PEPPER FLAKE
- 4 tbsp VEGETABLE OIL
- SALT to taste
Instructions
- Let SCALLOPS air dry on a for 10 minutes at room temperature.
- Season with SALT & PEPPER
- Heat 1 tbsp OIL on very high heat (until just smoking) and cook SCALLOPS in batches (1-2 minutes until well browned before flipping
- Add 1 tbsp BUTTER and baste the SCALLOPS.
- Set aside and tent with foil
- Mix 4 tbsp CITRUS JUICE, MINCED GARLIC, and RED PEPPER FLAKE in a medium boil
- Slowly whisk in VEGETABLE OIL
- SALT to taste and serve over Scallops
ENJOY!
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