Hand-picked scallops with a dash of Phil
Thu, 22 Mar 2012 23:54:11 GMT —
"It's delicious time," said Chef Phil Murray, Owner of Phil's on Front in Traverse City. "We're going to do a sea scallop dish.... It's a simple dish."
Chef Phil has a new, delicious way to prepare diver scallops.
Phil is helping you create some of his favorite dishes in your own kitchen every week on UpNorthLive Tonight on ABC 29&8.
This week Phil is sharing his delicious Diver Scallops Jardiniere recipe:
2-4 Large, dry pack diver scallops
1 Red pepper (cut thin julienne)
1 Gold pepper (cut thin julienne)
1/2 Bermuda onion (cut julienne)
1 Tsp. Chopped garlic
1 Tsp. Chopped parsley
1 Tbl. Unsalted butter
1 Cup Circa Chardonnay
Get 10-inch saute pan hot. Add 1/4 teaspoon salad oil. Sear scallops on both sides for one minute. Add sweet peppers, onions and garlic. Next, add wine and simmer for three minutes. Add chopped parsley, butter and lemon. Simmer for 30 seconds.
"If you notice, there's no salt and pepper in there," said Phil. "It's because all of the vegetables, all of the seafood, all of the wine, and all of the lemon juice that melt together the flavors of their own."
If you can't wait until next week for a new recipe, head to Phils On Front in downtown Traverse City. Phil's on Front is located at 236 East Front Street.
If you missed last week's recipe, CLICK HERE for Phil's Filet of Beef Tenderloin Red Hugh recipe.