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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
10 sea scallops
Salt and pepper to taste
1 tbsp garlic, minced
2/3 cup orange juice
1/4 cup & 2 tbsp olive oil
1 tomato, diced
1 bunch fresh basil
1 tbsp lemon juice
3 zucchini, julienned
1/4 cup sun dried tomatoes
If sun dried tomatoes are moist, dry in 200 degree oven for about 15 minutes (until dry). Chop sun-dried tomatoes in blender until it becomes a smooth powder, set aside.
Add basil, orange juice, and lemon juice to blender. Blend on moderate speed while drizzling 1/4 cup of olive oil in mixture.
Heat non-stick pan over medium heat, add 1 tbsp. Olive oil and garlic. Saute garlic for 15 seconds, do not burn, then add zucchini. Saute together, stirring frequently for 2 minutes until zucchini softens. Season with salt and pepper. Add tomoatoes then turn off heat.
Heat another non-stick pan over medium-high heat. Season scallops with salt and pepper and with sun-dried tomato powder. Add 1 tbsp. Olive oil to pan and add scallops slowly. Let cook for about 3 minutes, then flip. Let cook for another 2 minutes; transfer to a paper towel.
To serve: Mound zucchini in the middle of two dinner plates. Place 5 scallops around each mound. Drizzle vinaigrette around the dish. Garnish with fresh basil sprig and a sprinkling of tomato powder. Serves: 2
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SUN DRIED TOMATO SEARED SCALLOPS
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
10 sea scallops
Salt and pepper to taste
1 tbsp garlic, minced
2/3 cup orange juice
1/4 cup & 2 tbsp olive oil
1 tomato, diced
1 bunch fresh basil
1 tbsp lemon juice
3 zucchini, julienned
1/4 cup sun dried tomatoes
If sun dried tomatoes are moist, dry in 200 degree oven for about 15 minutes (until dry). Chop sun-dried tomatoes in blender until it becomes a smooth powder, set aside.
Add basil, orange juice, and lemon juice to blender. Blend on moderate speed while drizzling 1/4 cup of olive oil in mixture.
Heat non-stick pan over medium heat, add 1 tbsp. Olive oil and garlic. Saute garlic for 15 seconds, do not burn, then add zucchini. Saute together, stirring frequently for 2 minutes until zucchini softens. Season with salt and pepper. Add tomoatoes then turn off heat.
Heat another non-stick pan over medium-high heat. Season scallops with salt and pepper and with sun-dried tomato powder. Add 1 tbsp. Olive oil to pan and add scallops slowly. Let cook for about 3 minutes, then flip. Let cook for another 2 minutes; transfer to a paper towel.
To serve: Mound zucchini in the middle of two dinner plates. Place 5 scallops around each mound. Drizzle vinaigrette around the dish. Garnish with fresh basil sprig and a sprinkling of tomato powder. Serves: 2
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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