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RECIPE LIMONCELLO DAY BOAT SEA SCALLOPS Pan sear the scallops in a non- stick pan until golden brown. Set aside on plate. In a different pan, lightly sauté the garlic and shallots with a 1/2 tsp of butter, Limoncello, and lemon juice. Bring to boil. Finish the sauce by adding in 1/2 tsp of butter, basil, salt and pepper to taste. Pour over the plated scallops. For the sauce: 2 ounces Limoncello liquor 1 ounce fresh lemon juice 1/2 ounce minced garlic 1/2 ounce minced shallots 1 tsp butter 1/2 ounce julienne fresh basil The main ingredient: 5 or 6 Day Boat Sea Scallops (sized 10 to 20 per pound) Courtesy of Chef Osmar Orozimbo and our friends at South Beach Bar & Grille in Boca Grande. Photo by Dusty Hopkins


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