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Aviary Café & Creperie: Pan Seared Scallops

Chef Brandon Bentley from Aviary Café & Creperie shows us how to make Pan Seared Scallops over Herbed Israeli Couscous with Fresh Chevre, Sweet Pea Puree and Gremolata.
Chef Brandon Bentley from Aviary Café & Creperie shows us how to make Pan Seared Scallops over Herbed Israeli Couscous with Fresh Chevre, Sweet Pea Puree and Gremolata.

Recipe
Scallops
Pat dry 3 large scallops, U10, sprinkle S&P
Get a pan screaming hot, with a bit of oil
Sear one side of the scallop until browned, flip and hold

Sweet Pea Puree
1c sweet peas
.5 cups vegetable stock
.5T shallot, small dice
Pinch salt and pepper

In a food processor, combine all ingredients and strain into a saucepan.  Thicken with slurry to allow for creative plating. 

Couscous
.5 cup Isreali Couscous, in 4 cups of boiling salted water, cook as you would pasta

Strain and combine with olive oil, squeeze of a lemon, pinch of fresh parsley, pinch of herbs de provance and goat cheese crumbles.

Gremolata
1T. chopped bacon, already rendered
1t. lemon zest
1T. bread crumbs
1t. fresh parsley
S&P to taste

Combine ingredients in a bowl, reserve for garnish
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