Description

Fresh local scallops marinated in with fresh herbs. Pan seared and served over a saute of fresh local corn and dice squash. Easy and Delicious. Can be made as an appetizer or entree.

Ingredients

• 4  Each Sea Scallops, Fresh
1
• 1  Tea Spoon(s) Tarragon, chopped
2
• 1  Tea Spoon(s) Chives, chopped
3
• 1  Tea Spoon(s) Chervil, chopped
4
• 1  Table Spoon(s) Olive oil
5
• 1  To Taste Salt, Kosher
6
• 1  To Taste White pepper
7
•  As Needed Local Corn Succotash
8
•  As Needed Roasted Tomato Vinaigrette
9

Directions

1. Season the scallops with olive oil, salt, white pepper and herbs
2. Sear on high heat until one side is a rich brown
3. Finish in 350 degree oven for 4 to 6 minutes
4. Plate up with succotash and arrange the scallops on top
5. Finish the dish with the Roasted Tomato Vinaigrette