PAN SEARED SCALLOPS

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Pan seared Scallops

(serves 4…3 each)

  1. 12 jumbo Scallops
  2. 1 teaspoon Lawry’s Seasoned Salt
  3. Kosher Salt
  4. 1 teaspoon Ground Black Pepper
  5. 1 Asian Pear (julienned)
  6. 2-3 Tablespoons Canola Oil
  7. 3-4 drops White Truffle Oil
  8. 3-4 drops Grape Seed Oil
  9. 2 Red Sugar Beets
  10. 3 leaves Baby Spinach per plate

Preheat oven to 400 degrees-f

Lightly oil, and Salt & Pepper Beets, and wrap in aluminum foil, roast on heatproof plate.

Oven roast Beets for 30 minutes, or until soft (Beets are done when a small knife slides easily through the core without too much pressure)

Set finished Beets aside in foil.

Peel and julienne Asian Pear, toss with Truffle & Grape Seed Oils, Kosher Salt & Pepper…Set aside

Season Scallops on all sides with Seasoned Salt and freshly ground Black Pepper.

Heat Oil in a large, 12-inch saute pan over medium-high heat.

When Oil is hot, add Scallops and sear for 2 minutes, or until golden brown. Gently turn Scallops over with tongs, and cook for an additional 2 minutes, or until golden brown.

On 5″ plate, place 3 Baby Spinach leaves; top leaves with 1/4″ slice of Beet, top with hot Scallop, and julienned Asian Pear

Serve hot/immediately

Bon Appetite


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Julie Allen

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