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Lunchbreak: Pan Seared Sea Scallops over Cous Cous Carbonara with Tomato Sherry Jus from Sullivan’s Steakhouse

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Sullivan’s Steakhouse

Pan Seared Sea Scallops over Cous Cous Carbonara with Tomato Sherry Jus


5 large sea scallops

Season the scallops with sea salt and white pepper. Heat a nonstick pan with ¼ cup of oil. Place scallops in one at a time. Cook until golden brown color is achieved. Turn scallops and repeat on the other side. Set aside for later plating.

Cous Cous

4 oz of Israeli cous cous
3 cups of water
1 Tablespoon of bacon bits
½ teaspoon of chives
2 Tablespoons of grated parmesan cheese
1 Tablespoon of oil
1/2 cup of heavy cream

Bring water to a boil then add the Cous Cous. Place the lid over the pot and cook for 6 minutes. Once the Cous Cous is done strain it and chill it. Heat up a sauté pan with oil. Add the bacon and the cous cous. Add heavy cream and let simmer. Once mixture is slightly thickened then add the grated cheese. Add chives and mix thoroughly. Place in the center of the plate.

Tomato Sherry Jus
2 roma tomatoes split in half and oven roasted for 20 minutes at 400 degrees
4 oz butter unsalted
2 Tablespoons whole garlic
1 teaspoon oregano
1/2 teaspoon white pepper
1 Tablespoon salt
1/2 oz fresh basil
4 oz tomato sauce
3 oz dry sherry

In a large pot add butter, garlic, basil, salt, pepper, oregano and oven roasted tomatoes. Let cook for approximately 5 minutes stirring occasionally. Add tomato sauce and sherry and bring back to boil. Remove from stove, puree and strain.

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