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Pan Seared Scallops with Frescobene Amatriciana Sauce

Serves 6 as a main or 18 as a starter


Ingredients:

  • 18 Sea Scallops

  • 2   Tbsp. Olive Oil

  • 1-10 oz. pouch Frescobene Amatriciana Sauce

  • salt

  • pepper


Preparation:

1.  Cook pouch according to package directions

2.  Dry scallops with paper towel

3.  Heat 1 T. oil in non-stick pan on medium high heat

4.  Salt and pepper both sides of scallops and place half of them in pan and sear for 2          minutes, making sure not to move scallops around

5.  While scallops are cooking remove pouch, cut corner and pour some sauce onto serving platter

6.  Turn scallops over and cook for 2 minutes more. Remove from pan and place onto platter on top of sauce

7.  Add remaining oil to pan and repeat steps 5 and 6

8.  Top scallops with a dollop of sauce and serve 


Chef’s Note: 

Serve with risotto or over spinach for a delicious entrée


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