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2 Baseball Scallops (size up 10 per Lb)
2 Tbsp Unsalted Butter
2 Confetti Red Bell Peppers, diced

For Sauce:
2 Tbsp Vegetable Oil
1 Tbsp Unsalted Butter
2 Tbsp Fresh Garlic, ground
2 Tbsp Fresh Red Onion, ground
2 Tbsp Fresh Ginger, ground
12 Each Shitake Mushrooms
1/2 Tspn Serrano Chili
1 Tbsp Fish Sauce
1 Tbsp Osyter Sauce
1 Tspn Granulated Sugar
1 Tbsp Maggi Sauce
1 Tbsp Soy Bean Sauce
Pinch of Black Pepper
1/4 Cup Chicken Stock
1/2 Cup (1/2 Inch Square) Red Potatoes, diced 
Pinch of Global Cuisine All-Purpose Seasoning

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Seared Baseball Scallops with Shitake Mushrooms and Pan Seared Red Potatoes

For Cooking Scallops:
Heat cast iron skillet or pan for 10-15 minutes or until very hot. Thoroughly coat baseball scallops with olive oil and a/p global seasoning. Add 2 tbsp. Unsalted butter to skillet (melt). Add scallops and cook for 4 minutes (2 each side). Take out Scallops and place around plate.

For Sauce:
Heat vegetable oil in pan. Add Unsalted Butter, fresh ground garlic, fresh ground red onion, fresh ground ginger, shitake mushrooms, Serrano chili and saute until garlic browns.  Add Fish Sauce, Oyster Sauce, Granulated Sugar, Maggi Sauce, Soy Bean Sauce, Pinch Black Pepper and cook for 2 minutes. Add Chicken Stock, Diced Red Potatoes, and Pinch of Global Cuisine All-Purpose Seasoning and cook for 5 minutes. Take shitake mushrooms and potatoes from pan and place in center of plate with scallops around rim. Pour sauce over scallops and shitake mushrooms and potatoes. Garnish with diced confetti red bell pepper.

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