Rosemary Lemon Grass Scallops
You Will Need:
Rosemary, 4-5 sprigs, stems removed
Lemon Grass, 3 inch piece, cut into pieces
Sea Scallops, 16 each, or 4 per person
Olive Oil, 2 Tbsp
Salt, 1 tsp
Pepper, ½ tsp
Recipe Serves: 4
1. In a small coffee grinder, mix together rosemary and lemongrass until very fine. In a medium mixing bowl toss scallops in oil, and add the herbs. Season with salt and pepper.
2. Pre-heat a large frying pan and sear scallops on each side. Do not turn scallops for 2 minutes or until a golden brown crust has formed on one side. Turn over scallops and cook for 2 additional minutes on the second side.
Recipe and Pictures by Chef Elizabeth Camilo,
Revisions and Nutrient Analysis by Chef Katie Reineberg