Seared Diver Scallops | Cruise Scoop

Seared Diver Scallops | Cruise Scoop

cruisescoop.com

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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Ingredients

  • 2 asparagus spears, peeled and thinly sliced diagonally
  • Sea salt and freshly ground black pepper to taste

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