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Diver Sea Scallops, 5/29/12

Chef Bonner Cameron

Ya Ya's Euro Bistro

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3 each U-10 dry scallops ( fresh market, or central market )

1/2 cup daffron orzo pasta cooked

1/4 cup jullienne leeks

1/4 cup oven roasted tomatoes wedges

1/4 cup asparagus

1 oz lump crabmeat

1oz chopped parsley

1oz chopped chives

1oz lemon butter

1oz orange gastrique

Salt & pepper to taste

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1.Season Scallops with Salt and Pepper

2. Sear Scallops In a Hot Pan with Olive Oil

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3. In a second pan saute leeks, tomatoes, and asparagus for 2 minutes

4.Add crabmeat and fresh herbs saute for 1 minute season with salt and pepper

5.Plate and top scallops with lemon butter, and orange gastrique

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