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
- white wine
- sesame oil
- chopped cilantro