TC Recipe: Seared Scallops with Arugula & Strawberry
By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 Gamay Noir Vin Gris
Serves 2
Ingredients |
|
Preparation |
| Cut the green onions so each one has 1 inch of white and 2 inches of green. In is sauce pan melt 2 Tb butter until foamy, add the green onions, salt, and water. Cook on low temp for 8-10 minutes. Puree strawberries, add the Vin Gris, and season with salt and pepper. Toss the arugula and walnuts in 1 Tb olive oil, reserving the rest of the oil for the scallops. Salt and pepper the scallops. In a hot sauté pan add the remaining olive oil and scallops. |
