Recipe for Pan-Seared Scallops by Fins at Sharky’s | Suncoast View

Recipe for Pan-Seared Scallops by Fins at Sharky’s | Suncoast View
GF Default - See How Fins at Sharky's Makes Pan-Seared Scallops | Suncoast View

SARASOTA (WWSB) - Pan Seared Scallops with Succotash

See How Fins at Sharky's Makes Pan-Seared Scallops | Suncoast View

Chef Marc Alton

Fins at Sharky’s

8 jumbo scallops, fresh only

Salt and pepper

Canola or other oil

Make sure scallops are dry, heat skillet with thin coat of oil, salt and pepper scallops. Sears scallops, both sides.

Serve with a smear of roasted red pepper, tomato coulis on plate, then succotash in the sauce, lay the seared scallops on top

Roasted Red Pepper, Tomato Coulis

Chef Marc Alton

Fins at Sharky’s

¼ cup olive oil

1cup onions course chopped

1/2 cup carrots course chopped

½ cups celery course chopped

2 tbls garlic fresh, chopped

1 teas kosher salt

2 whole roasted red peppers

1 teas ancho chili powder

1 teas smoked paprika

1 tbls fresh basil leaves chopped

½ teas marjoram dry

Dash tabasco sauce

1 cup water

2 oz tomato paste

Cook onion, carrots, celery, salt and garlic in oil, until soft. Add roasted red peppers and spices cook 2 minutes, add water, and bring to a boil. Puree sauce with immersion blender or in small batches in blender. Return to heat, add tomato paste and taste for salt.

Edamame Succotash

Chef Marc Alton

Fins at Sharky’s

1/4 cup bacon fat

2 rashers bacon end pieces, cut in to ¼ inch cubes

1 cup onion, Spanish diced

1/2 cup red bell pepper diced

1 clove garlic chopped

10 oz Edamame bean, frozen, thawed

5 oz corn kernels, roasted

pinch thyme

pinch rosemary, rubbed

½ teas kosher salt

pinch crushed red pepper

1/8 teas black pepper ground

1 tbls fresh basil chopped

1 tbls fresh flat leaf parsley, chopped

Cook bacon in fat over low heat until bacon is crisp, add onions, bell pepper, garlic, dry herbs, crushed red pepper and black pepper and salt. Cook until onion is soft, then add Edamame and roasted corn cook until hot though, remove from heat, add fresh herbs stir.

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