Serve As Appetizers
Ingredients:
10 20-30 count dry packed scallops
1/4 c. heavy cream
3 Tbsp. finely diced onion
3 Tbsp. finely diced tomato
1 tsp. fresh chopped garlic
1 tsp. fresh chopped parsley
2 slices thick sliced sourdough
1 oz. parmesan cheese, shredded
1/2 oz. olive oil
1/2 oz. butter, melted
Salt and pepper to taste
Procedure:
Drizzle oil in heated saute skillet; add onion and saute 1 minute. Add scallops and sear on one side until golden brown; turn and repeat. Add garlic and tomatoes; saute until tomatoes are just tender, then add salt and pepper to taste. Add half of the parsley and heavy cream, reduce by half. Place scallops on center of plate and drizzle sauce over and around. Top with half of the parmesan cheese. Brown cheese in broiler. Butter bread and brown both sides in broiler, then add remaining half of parmesan to one side of each slice and broil until brown. Cut bread into triangles and arrange the "star" around the scallops and sauce. Garnish with remaining parsley.
Recipe Type: AuthenticIngredients:
10 20-30 count dry packed scallops
1/4 c. heavy cream
3 Tbsp. finely diced onion
3 Tbsp. finely diced tomato
1 tsp. fresh chopped garlic
1 tsp. fresh chopped parsley
2 slices thick sliced sourdough
1 oz. parmesan cheese, shredded
1/2 oz. olive oil
1/2 oz. butter, melted
Salt and pepper to taste
Procedure:
Drizzle oil in heated saute skillet; add onion and saute 1 minute. Add scallops and sear on one side until golden brown; turn and repeat. Add garlic and tomatoes; saute until tomatoes are just tender, then add salt and pepper to taste. Add half of the parsley and heavy cream, reduce by half. Place scallops on center of plate and drizzle sauce over and around. Top with half of the parmesan cheese. Brown cheese in broiler. Butter bread and brown both sides in broiler, then add remaining half of parmesan to one side of each slice and broil until brown. Cut bread into triangles and arrange the "star" around the scallops and sauce. Garnish with remaining parsley.
Recipe Author: Executive Chef John Sizemore
Restaurant: Bullwinkle's Top Hat Bistro, 19 N. Main Street, Miamisburg, OH, USA
Source: http://www.recipepubs.com/TOMSA/TOMSA%20book%20small%20file2.pdf