What's Cook­ing at Univer­sity Grill?

RSWLiving - - Recipes -


Chef Ed Vozzella Serves 2

8 U-10 scal­lops, side mus­cle re­moved 1 stick but­ter 1 ta­ble­spoon fresh gar­lic, minced 1½ cups fine panko crumbs 4 ounces olive oil 6-8 ounces seafood sauce (pur­chase at Univer­sity Grill, Prawn­bro­ker or the Tim­bers) Chopped pars­ley

Melt but­ter and add gar­lic. Cook un­til ten­der. Cool at room tem­per­a­ture then add panko crumbs. In a sauté pan, add oil and heat to about 325 de­grees. Roll scal­lops in crumb mix­ture un­til cov­ered but not heavy and brown on both sides in sauté pan. Heat seafood sauce, then put 6-8 ounces in the bot­tom of a bak­ing dish. Put the scal­lops on top and cook for about 12 min­utes. Top with chopped pars­ley and serve.

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