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Fresh From The Sea

Seared Scallops with Raspberry Gastrique

Seabreeze Fish - Monday, March 06, 2017

Did you know March is National Nutrition Month?

Fox 4 Good Day invited us to share a recipe for Seared Scallops with Raspberry Gastrique.

Watch Ryan's cooking demo from Saturday March 4th 2017.

Seared Scallops with Raspberry Gastrique

Serves 2

Raspberry Gastrique
1/2 cup White Vinegar
1/8 cup raspberry preserves, seedless
1/8 cup granulated sugar
A pinch of Kosher Salt

In a saucepan combine the vinegar, raspberry preserves and sugar. Season with pinch of salt.
Bring to a boil, then lower to heat.
Reduce the mixture by half, then cover and set aside.

Scallops
0.75 Lbs. Sea Scallops, patted dry
Kosher salt and black pepper, for seasoning
1 TBSP EVOO
1/2 TBSP Unsalted Butter

Make sure Scallops are rinsed, pat dry.
Season Scallops with salt and pepper.
In a skillet over medium-high heat, melt the butter then drizzle in EVOO.
Place the Scallops in the pan-make sure it is thoroughly heated. Cook the Scallops for 2-3 minutes, then flip and cook for another 2-3 minutes.
Ladle the Gastrique onto the plate and place the Scallops over the sauce.





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Lunch and Dinner

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Friday-Saturday 11am-10pm 

Happy Hour Daily 3-6pm 

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