Certified Angus Beef® Brand Announces 15th Consecutive Year Of Growth
Pork Market Update 14 October 2019
Retail Customers: Order Your Holiday Pies This Week
Restaurant Marketing Ideas
Learn more about our company
Ingredients: 4 pieces U-10 Sea Scallops 2 tsp Basso Extra Virgin Olive Oil 1 clove garlic, crushed & finely chopped 1 tsp parsley, finely chopped 1 tsp lime juice Sea salt Freshly ground black pepper
Method Rinse scallops in cool water, then pat dry and place in bowl. Add garlic, parsley, sea salt, black pepper and olive oil. Mix well to ensure each piece is completely coated. Put bowl in refrigerator for 30 minutes.
Heat a large skillet or sauté over high heat to very hot. Lower heat, then place scallops in pan for 1½ minutes per side.
Take off heat and place directly on plate. Serve at once with sautéed spinach, wilted leeks with shiitake mushrooms, fresh corn or microgreens salad, over pasta or rice, or utilise in any number of presentations.