I am not a doctor. I am providing information based on experiences that my mom has with natural remedies. The purpose of this blog is to help folks to educate themselves. Use this information with your own discernment.

25 January 2010

Seared Sea Scallops with Tomato in Lemon Butter Sauce

1 cup of chicken broth (organic, low sodium)

1 shallot chopped fine

1 tsp. Fresh lemon juice

1 tsp fresh flat parsley chopped

2 tablespoons butter

16 Sea Scallops (4 per person)

16 large cherry tomatoes cut ¾ through, make 2 cuts to form an X. Separate the tomatoes so that they resemble a flower (use your imagination.)

2 Tablespoons Grapeseed Oil

1 Tablespoon butter

Heat the oven to 300 F

Sear Scallops

In a large pan, put the Grapeseed oil and heat on high. Add the butter and turn the gas down to medium high. Add the Scallops (that have been dried with a paper towel) and sear on both sides. About 3 minutes each side.

Place the scallops in an oven proof dish and place in the oven while you prepare the lemon sauce.

Lemon Sauce

In a sauce pan, add the shallots and chicken broth. Cook on high so that the liquid evaporates to ½. Add the butter, one tablespoon at a time. Make sure the butter is ice cold. Add the lemon juice and parsley.

Put 4 tomato flowers on a dish and place a Scallop on each tomato. Put a Tablespoon of the lemon sauce on each Scallop tomato flower.

Garnish with Grated Asiago Cheese.

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