Pan Seared Sea Scallops over Charred Yellow Tomato Bisque with a tiny green bean and grilled new pot

Pan Seared Sea Scallops over Charred Yellow Tomato Bisque with a tiny green bean and grilled new pot

www.americascuisine.com

Looking for recipes from the top restaurants in Charleston? AmericasCuisine.com offers the ability to find those recipes from Charleston, South Carolina in one location.

Keywords

  • Charleston recipes
  • Charleston restaurants
  • Charleston dining
  • Charleston
  • South Carolina
  • SC
  • restaurants
  • dining guides
  • menu
  • menus
  • recipes
  • cuisine
  • restaurant menus
  • food
  • culinary
View full recipe on www.americascuisine.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.americascuisine.com.

Share this recipe:

Cooking tools:

  • Grill
  • Microplane
  • Skillet
  • Stove
  • Pot
  • Colander
  • Chef's knife
  • Cutting board
  • Microwave
  • Mixing bowl
  • Measuring spoon
  • Tongs
  • Slotted spoon
  • Paper towel
  • Plate
  • Saucepan

Ingredients

  • 10 Sea Scallops, cleaned
  • 8-10 New Potatoes, evenly sliced (1/4” thick)
  • ½ lb Haricot Vert (tiny French green beans) trimmed and blanched
  • ½ Red Onion, julienned
  • EVO Oil
  • Salt
  • Pepper
  • ½ lb Applewood Smoked Bacon, fully cooked and chopped
  • 2 T Fresh Parsley, finely chopped
  • 1 T Lemon Zest, finely chopped
  • 3-4 T Gourmet Onion-Poppy Seed Vinaigrette
  • 12 oz Yellow Tomato Bisque, prepared and divided (See Below)

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

More Like This