Sautéed Sea Scallops



3 Sea scallops, U/10 
1 oz. Clarified butter 
1 oz. Shallots, minced 
1 tbsp. Garlic, minced 
4 oz. Roma tomatoes, Diced 
2 oz. White wine 
2 oz. Parmesan cheese 
Salt & Pepper, to taste 
3 oz. Crouton butter 
1 Lemon wrap 
3 pcs. Cheese toasts 
1 tsp. Parsley, chopped 
• Sear three U-10 sea scallops in clarified butter and set aside.  
• Sauté vine ripened tomato, minced garlic, and shallots. Deglaze with half a lemon and white wine; melt in garlic herb butter.  
• Finish sauce with parmesan cheese, toss in the scallops.  
• Serve in a large room temperature bowl atop three garlic/cheese toasts and finish with chopped parsley. 
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