TULSA - Chef Bill Tackett from Bluestone Steak House & Seafood shares his recipes for Northern Italian sea scallops and fresh Asian-style sea scallops
Northern Italian Sea Scallops- Appetizer
- Fresh-caught dry sea scallops
- Fresh roasted pine nut pesto
- Heavy cream
- Clarified butter
- Chef’s seasoning
- Crostini’s
Sauté scallops in clarified butter until white. In a separate pan blend the pesto with heavy cream and reduce to thick consistency. Reserve cooked scallops in a serving dish and pour the reduction sauce over the scallops. Served the crostini’s as an accompaniment to the scallop dish.
Fresh Asian Style Sea scallops
- Fresh-caught dry sea scallops
- Clarified butter
- Chef’s seasoning
- Fresh julienned vegetables
- Rice pilaf
- Whole egg
- Balsamic reduction sauce
- Olive oil
Sauté scallops in clarified butter with chef's seasoning until white in color. Next, sauté julienned vegetables in olive oil and vegetable stock until tender and reserve in a separate dish. In separate pan, blend the whole egg and rice together flatten into a patty then sauté in butter. Plating up the dish, place the rice patty on the bottom of the plate. Next, place the scallops on the rice and top with the stir fried vegetables. Garnish with the balsamic reduction.
This Fun Food Friday in the Hard Rock kitchen at 2 Works for You is sponsored by Bluestone Steak House & Seafood.
Stay in touch with us anytime, anywhere.
Download our free app for Apple and Android and Kindle devices.
Sign up for newsletters emailed to your inbox. Select from these options: Breaking News, Severe Weather, School Closings, Daily Headlines and Daily Forecasts.
