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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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