Serrano pepper, blackberries and dash sea salt.
Bring wine to
live oil in large saute pan until smoking then add the
f the way up, and seared side has turned paper bag
serving bowl placing the seared scallops on top.
Start with fresh sea scallops, as large as you
br>Heat olive oil in pan on medium high heat and
ttp://www.mynutricounter.com/recipe-pan-fried-sea-bass/.
Place the
and held blender, puree the sea urchin and whipping cream to
Heat 1 tablespoon butter in saute pan until sizzling. Add scallops and sear quickly (about 1 minute), leaving center of scallop under cooked.
Remove scallops from pan; set aside. Reduce heat; add leeks to pan and saute until softened, 3-4 minutes.
Add vodka and return scallops to pan. Cook until vodka is reduced, 1-2 minutes.
Add remaining butter a tablespoon at a time until sauce has thickened. Season with salt and pepper to taste. Serve hot.
live Oil in a small pan over medium heat.
Lightly
nd rub.
Spray heated pan with cooking spray and sear
lates and top with the seared scallops.
Pull muscle off each scallop; discard. Pat scallops dry; dredge
emon juice and any accumulated scallop juices.
Bring mixture to
rinse scallops; pat dry.
in a plastic bag combine flour and seasoning; add scallops; toss to coat.
in a large skillet cook scallops in hot oil over medium heat and 6 minutes or until browned and opaque, turning once. remove scallops.
add spinach to skillet; sprinkle with water.
cook, covered, over medium-high heat 2 minutes or until spinach is wilted.
add vinegar; toss to coat evenly.
return scallops; heat through.
ottomed 10\" or 12\" saute pan over medium-high heat and
emon slices in a roasting pan and toss with the oil
risp.
Remove bacon from pan, reserving 1 tablespoon drippings in
ugar thoroughly. Place portions of sea bass in mixture and make
rush. Place on a sheet pan and roast for 1-hour