Nic’s Seared Sea Scallops | Recipies from Hilton Head, SC Restaurants | Hilton Head Restaurants | Hi
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Colander
- Mixing bowl
- Whisk
- Skillet
- Saucepan
- Wooden spoon
- Spatula
- Tongs
- Measuring cup
- Measuring spoon
- Stove
- Oven
- Baking dish
- Citrus press
- Paring knife
- Slotted spoon
Ingredients
- 1 lb Angel Hair Pasta, cooked al dente & drained
- 1 pint Heavy Cream
- 2 Eggs, beaten
- 2 tbsp finely chopped Basil, Thyme & Parsley mixed
- Salt
- Pepper
- 4 tbsp Olive Oil
- 20 each Jumbo Scallops
- 2 tbsp Olive Oil
- 8 oz Shiitake Mushrooms, stemmed & julienned
- 4 oz Prosciutto Ham, julienned
- 1 pint Cherry or Grape Tomatoes
- 1 large Shallot, diced
- 2 cups Dry White Wine
- juice of half Lemon
- 1/2 pint Heavy Cream
- 1 stick cold Butter, cut in 1/8ths
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