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Seared Scallops with Tomatoes



SEARED SCALLOPS with SWEET and SOUR TOMATOES
The Capital Grille Restaurant Recipe

20 scallops
2 tablespoons clarified butter
2 cups Mediterranean couscous
1 1/2 cups sweet and sour tomatoes
2 parsley sprigs
2 each grilled lemon halves
kosher salt
black pepper, freshly ground

Pat the scallops dry with a paper towel. Wet scallops will not sear and brown properly. Season the scallops with kosher salt and freshly ground black pepper. Warm a large skillet on high heat and add the clarified butter.

In batches, sear the scallops until crisp and golden brown (about three minutes per side). While the scallops are cooking, warm the couscous in a non-stick skillet. Place the hot couscous in the center of a warm serving platter. Place the scallops on top of the couscous. Top the scallops with the tomatoes. Some will fall around the outside of the plate. Place the lemons and parsley sprigs at each end of the platter.

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