Click the play button on the video window to the see the storyIt cooks up fast and looks like a fancy dinner. Chef Paul Apana from The Village Tavern shared this recipe to help you make a restaurant quality dinner for your family.
Pan Seared ScallopsIngredients:4 Each Scallops, U-10, dry
1 Tsp. Salt and Black Pepper Mix
1 Oz. Vol. Blended Oil, 80/20
4 Slices Herb Butter, 1/8" sliced (quarter size)
¾ C. Garlic Mashed Potatoes
Procedure:1. Season the scallops lightly on both sides with salt and black pepper mix.
2. Pre-heat pan on high heat. Do not add the oil until you are certain the pan is hot.
3. When you add the oil, it should shimmer and see wisps of smoke-too much smoke means the pan is too hot. Immediately place scallops in the pan, flat side down. Cook for 2 minutes, lift the edges gently. When the scallops are caramelized and a mahogany brown color, turn them over and reduce heat by half. Cook for 2 minutes. They are done when they are firm to the touch.
4. Spoon garlic mashed potatoes and place it at the center of the rectangular plate forming a straight line from left to right. Arrange the 4 scallops side by side on top of the potatoes. Top each scallop with Herb Butter.
5. Place in salamander for 20 seconds to melt butter.
6. Serve immediately
Paul Apana
The Village Tavern
8787 N. Scottsdale Road
Scottsdale, AZ 85253
(480) 951-6445
