Seared Diver Scallops
INGREDIENTS For the Radish Confit: ⅓ C (110 g) radishes, thinly sliced ½ C (125 ml) extra virgin olive oil 1 sprig thyme ⅛ tsp (1 g) crushed red pepper ¼ tsp (2.5 g) sea salt For the Scallops &...
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Cooking tools:
- Food processor
- Fine-mesh sieve
- Measuring spoon
- Stove
- Saucepan
- Skillet
- Mixing bowl
- Refrigerator
- Paper towel
- Spoon
- Plate
Ingredients
- 2 asparagus spears, peeled and thinly sliced diagonally
- Sea salt
- freshly ground black pepper
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