SCALLOPS & BROCCOLINI
Ingredients
1 Beautiful day on the water
1 Bottle, Turning Leaf Pinot Grigio
3T Truffle oil
16 Sea scallops
1lb. Broccolini
20 Green beans
1/2 C Fresh torn basil leaves
1 Lemon, cut into 4 wedges
1/2 t Red pepper flakes
Sea salt to taste
Broccolini and Beans
Blanch broccolini and beans in boiling salted water for four minutes, then drain and cool. Slice beans lengthwise into very thin strips. Heat 1 tablespoon oil in a large sauté pan, then cook vegetables for 1 minute, seasoning with a pinch of salt. Transfer to serving plate. Add a squeeze of lemon wedge and garnish with half the fresh basil.
Scallops
Add remaining oil to the same pan on medium-high heat. Season scallops with salt and red pepper flakes.
When the oil is hot, add scallops one by one, turning the heat to high. Add a squeeze of lemon wedge and the rest of the basil. Brown scallops on each side (about 2 minutes) and remove from heat.
Transfer to serving plate, set atop the vegetables, and serve.
Serves 4
1 Beautiful day on the water
1 Bottle, Turning Leaf Pinot Grigio
3T Truffle oil
16 Sea scallops
1lb. Broccolini
20 Green beans
1/2 C Fresh torn basil leaves
1 Lemon, cut into 4 wedges
1/2 t Red pepper flakes
Sea salt to taste
Broccolini and Beans
Blanch broccolini and beans in boiling salted water for four minutes, then drain and cool. Slice beans lengthwise into very thin strips. Heat 1 tablespoon oil in a large sauté pan, then cook vegetables for 1 minute, seasoning with a pinch of salt. Transfer to serving plate. Add a squeeze of lemon wedge and garnish with half the fresh basil.
Scallops
Add remaining oil to the same pan on medium-high heat. Season scallops with salt and red pepper flakes.
When the oil is hot, add scallops one by one, turning the heat to high. Add a squeeze of lemon wedge and the rest of the basil. Brown scallops on each side (about 2 minutes) and remove from heat.
Transfer to serving plate, set atop the vegetables, and serve.
Serves 4
posted by nina-and-tim-gregg at 8:26 AM
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