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Black and Blue Scallops

by Chef Eddie Matney, Eddie’s House

azfamily.com

Posted on October 29, 2009 at 4:20 PM

Updated Thursday, Oct 29 at 5:48 PM

Tomato Coulis Ingredients:
3 tomatoes (1/4rd)
½ cup olive oil
¼ cup cilantro
½ cup basil
2 chipoltle peppers
½ red onion
salt and pepper to taste

Tomato Coulis Instructions:
Combine all of the above in a blender until smooth. Set aside

Scallops Ingredients:
8 scallops (diver)
1 tsp. olive oil
salt and pepper to taste
½ cup blue cheese

Scallops Instructions:
Toss scallops, spices, and oil  in a bowl and mix well.
Heat a sauté pan for 1 minute, add scallops and pan sear for 3 minutes on one side and flip the scallops.
Top the scallops with the cheese and place in a 350 degree oven for 5 minutes.
Remove and serve.

Couscous Ingredients:
2 cups cooked Isrealli Couscous
2 shallots (chopped)
1 cup arugula
1 Tbsp. olive oil
1 cup tomato coulis
salt and pepper to taste

Couscous Instructions:
Saute shallots until cooked in olive oil.
Add couscous and toss with the shallots.
Add the arugula, coulis, salt and pepper and sauté until fully heated.
Top with the scallops and serve.

 

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