Martin Bros. Recipes

Pan-Seared Scallops with Sauteed Vegetables

Keywords: Fish & Shellfish

Added: April 15, 2014

Serves: 2

14 each High Liner Icelandic Scallops – 10-20 ct (925200)
1 cup Assorted Bell Peppers, small julienned
1 cup Capital City Zucchini (361451), small julienned
1/2 cup C.H. Robinson Matchstick Carrots (360250)
1/2 cup Capital City Red Onion (361110), small julienned
2 Tbsp C.H. Robinson Green Onion (361010), diced
1 Tbsp Wholesale Minced/Chopped Garlic in Water (391020)
As needed Olive Oil
1/4 cup Shredded Parmesan Cheese
1 Tbsp Roland Capers (601151), fried

Thaw scallops. Heat sauté pan with olive oil to medium-high heat. Place scallops in pan; sear one side; when lightly brown, flip to the other side; lightly season with salt and pepper; cook to opaque and browned. Sauté vegetables with olive oil; add garlic for the last 1-2 minutes of sautéing.
Top with Parmesan cheese and fried capers.

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