- fish sauce
- garlic
- Red pepper flakes
- sugar
- mixed salad greens
- sea scallops
- canola oil
- cayenne pepper
- chopped mint
- dark sesame oil
This dish comes fromo ne of DC’s most delicious seafood restaurants, The Oceanaire. No doubt the biggest trick to replicating Oceanaire’s scallops is finding the freshest possible. Barring a close relationship with a wholesale distributor the best option you have is to strike up a conversation with a local seafood retailer. Simply ask when their scallops arrived and then ask to give them a sniff. If the answer was today, and you only smell the sea (no fishy or pungent odors) then you can be relatively certain that your scallops are of the highest quality possible.
- Sea Scallops
- large Red Bell Pepper
- large Green Bell Pepper
- Large Carrots
- Rice Vinegar
- Honey
- medium Orange
- large russet potatoes
- tablespoonsWasabi powder**
- tablespoonsButter
- Heavy cream
SO delish! I added more okra.
- basil leaves
- finely minced garlic
- finely sliced chilli peppers
- finely minced ginger
- oil
- Salt and pepper
- Tbs. unsalted butter
- chopped fresh thyme
- Tbs. all-purpose flour
- bay leaves
- heavy cream
- KRAFT SIGNATURE Balsamic Vinaigrette Dressing
- KRAFT 100% Parmesan Shredded Cheese
- KRAFT Brown Sugar BarBQ Sauce
- ground ginger
The Bee’s Allen Pierleoni suggests individually quick- frozen or dry-packed scallops over wet-packed ones, as they contain less liquid and have more flavor.
- water
- Salt to taste
- fresh-ground pepper to taste
- vegetable broth
- arborio rice
- Olive oil
amazing…
Can also be served with asparagus or sautéed spinach instead of peas or cous cous or orzo instead of the mashed potatoes.
- minced fresh thyme
- balsamic vinegar
- tilapia fillets
- cobs bi-color sweet corn
- black beans
- medium zucchini
- medium heirloom tomato
- servings couscous
- Zest and juice of 2 lemons
- butter
- white wine
- fresh shrimp