Post by marlaoh on Jan 29, 2004 7:16:17 GMT -6
Pan Roasted Scallops with Pepper Vinaigrette
Ingredients:
8 oz. Scallops
2 oz. Roasted Yellow Peppers
1 tbl. Rice Vinegar
1 tbl. Honey
1 tbl. Olive oil
1 oz. Lobster Stock
Preparation:
1. Puree peppers, vinegar, honey and olive oil and set aside.
2. Sautee scallops on each side for 2 minutes and remove from pan.
3. Deglaze pan with lobster stock and whisk in pepper puree.
4. Place scallops on plate and drizzle with vinaigrette.
Ingredients:
8 oz. Scallops
2 oz. Roasted Yellow Peppers
1 tbl. Rice Vinegar
1 tbl. Honey
1 tbl. Olive oil
1 oz. Lobster Stock
Preparation:
1. Puree peppers, vinegar, honey and olive oil and set aside.
2. Sautee scallops on each side for 2 minutes and remove from pan.
3. Deglaze pan with lobster stock and whisk in pepper puree.
4. Place scallops on plate and drizzle with vinaigrette.