Bahama Breeze Pan-Seared Sea Scallops
6 tablespoons olive oil
10 jumbo sea scallops
Sea salt and freshly ground black pepper to taste
2 tablespoons red bell pepper, finely diced
2 tablespoons yellow bell pepper, finely diced
2 tablespoons green bell pepper, finely diced
8 ounces angel hair pasta, cooked according to package
instructions, drained and kept warm
1 tablespoon plus 2 teaspoons fresh garlic, minced
4 tablespoons cold butter
4 tablespoons scallion tops, chopped
1 teaspoon fresh thyme, chopped
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1/2 teaspoon granulated sugar
1 tablespoon fresh cilantro, finely chopped
1 tablespoon fresh parsley, finely chopped
Heat 2 tablespoons olive oil in a saut� pan. Season scallops with
salt and pepper on both sides. Sear scallops for 3 to 4 minutes on
each side, (2 to 3 minutes if they are not jumbo-sized).
Saut� 1 tablespoon garlic in olive oil for about 1 minute. Remove
from heat, then add butter; swirl butter into the garlic until it
has melted. Add 3 tablespoons scallions, thyme and bell peppers.
Toss sauce with pasta. Keep warm until ready to serve.
Combine 1 tablespoon olive oil, lime juice, lemon juice, 2 teaspoons
garlic, cilantro, parsley, 1 tablespoons scallions and sugar; toss
to combine.
Combine pasta mixture with scallops. Garnish with lemon juice
mixture. Source: Chef James Cropper, Bahama Breeze
Restaurant, Phoenix, Arizona |