icon-location Charleston, SC

Pan Seared Sea Scallops over Charred Yellow Tomato Bisque with a tiny green bean and grilled new potato salad and Applewood bacon gremolata

Seafood

INGREDIENTS

10 Sea Scallops, cleaned
8-10 New Potatoes, evenly sliced (1/4” thick)
½ lb Haricot Vert (tiny French green beans) trimmed and blanched
½ Red Onion, julienned
EVO Oil
Salt & Pepper
½ lb Applewood Smoked Bacon, fully cooked and chopped
2 T Fresh Parsley, finely chopped
1 T Lemon Zest, finely chopped
3-4 T Gourmet Onion-Poppy Seed Vinaigrette
12 oz Yellow Tomato Bisque, prepared and divided (See Below)

Applewood Bacon Gremolata:

Cook bacon and remove excess fat. Dry lemon zest in microwave for 1 minute and chop finely. Combine bacon, lemon zest and chopped parsley to reserve for garnish.

2063 Middle Street, Sullivan’s Island, SC, 29482
843-883-9452