Lunchbreak: The Happ Inn chef Freddy Sanchez makes pan seared scallops

Lunchbreak
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The Happ Inn Bar and Grill
305 Happ Road
Northfield
(847) 784-9200
www.TheHappInn.com

Pan Seared Scallops with Tomatillo Avocado Salsa, Mango Pico de Gallo

Pan Seared Scallops

Ingredients:
12 dry pack U-10 Scallops
olive oil for brushing scallops
kosher salt
fresh ground pepper

Directions:
Heat a medium sauce pan with olive oil to smoking point. Season the scallops with salt and pepper  and gently lay scallops in sauce pan. Sear scallops for 2 minutes on each side. Remove Scallops from sauce pan and let rest for 2-3 minutes.

Tomatillo Avocado Salsa

Ingredients:
5 medium tomatillos
1/4 chopped spanish onion
3 garlic cloves
1 medium chopped poblano pepper
2 chopped serrano peppers
1 medium avocado
1/4 cup chopped cilantro
1/2 cup water
salt and pepper to taste

Directions:
Add all ingredients into a food processor or blender and pureé until smooth.

Mango Pico de gallo

Ingredients:
1 cup diced tomato
1/2 cup diced red onion
1 cup diced mango
juice of 1 lime
1/4 cup chopped cilantro
1 Tablespoon extra virgin olive oil
salt and pepper to taste

Directions:
Combine all ingredients in a mixing bowl and gently toss.

To create the dish:
Divide Tomatillo Sauce among four plates, add 3 scallops in center of each plate, and finally top scallops with Mango Pico de Gallo.

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