Fox 8 Recipe Box: Seared Scallops

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Recipe from Chef Marlon Mayorga of Corleone's Ristorante & Bar

Pan Seared Scallop with Corn Relish and Chilled Tomato Au Jus

Corn Relish

Ingredients:

1 cup corn
1/4 cup diced red peppers
1/4 cup diced red onion
1/4 cup scallions
1/4 cup cilantro
4 limes
1 T olive oil
1 T red wine vinegar
salt and pepper to taste

Instructions:

Mix all ingredients in a bowl and set aside

Tomato Au Jus

Ingredients:
whole peeled tomatoes
lite onions
garlic
salt and pepper (to taste)

Instructions:

Simmer all ingredients for a few minutes then place in blender and puree with a little fresh cilantro Chill in refrigerator

Scallops

Ingredients:
scallops (U10)
lite olive oil

Instructions:

Heat sautée pan with a little bit of olive oil. Sautee scallops 2 to 3 minutes each side

Plate corn relish in center of plate, place scallops around corn relish, then drizzle the tomato au jus over scallops and garnish with fresh cilantro. Enjoy!

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