Scallops with fire roasted peppers, garlic and baby bok choy - Tucson News Now

Scallops with fire roasted peppers, garlic and baby bok choy

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What's For Lunch

Chef: Brett Vibber

Dove Mountain Grill

Diver Scallops with fire roasted peppers,garlic and baby bok choy 

3 diver scallops

1/2 stalk baby bok choy

4 cloves roasted garlic

1/2 roasted red bell pepper, sliced

salt

pepper

cooking oil

 

Chimichurri Sauce

1/2 c. olive oil

8 sprigs parsley

1/2 Tbl crushed red pepper

1/2 Tbl. oregano

2 cloves garlic

1 sprig rosemary

 

Shoestring potatoes

Yukon gold potatoes in thin strips, fried in vegetable oil at 350 until gold ed brown

 

Heat pan until hot, add oil. Season scallops with salt and pepper, place in pan. When golden seal forms, turn scallops, add roasted garlic, peppers and bok choy to same pan and wilt until golden seal forms on other side of scallops. Place bok choy on plate first, then peppers and garlic. Scallops placed around plate with shoestrings on top to garnish. Drizzle plate with chimichurri hitting all the scallops.

 

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