Organic Berry Crostata
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Organic Seared Scallops with Purslane and Succotash
Details
- Servings: 6
- Diet: Balanced, High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- american
Ingredients
- 3 ears organic corn
- 1/2 basket organic cherry tomatoes
- 3 organic gypsy peppers, seeded
- 1 medium organic zucchini
- 15 pearl organic onions
- 5 leaves organic basil, chiffonade
- 1 Tablespoon olive oil
- Salt and pepper
- 1 small shallot, minced
- 1/4 Pound unsalted butter, at room temperature
- Salt, to taste
- 12 large dry scallops
- 1 small bunch purslane
- 1/4 Pound pepper-bacon from slab, cut into 1/2-inch cubes
- 2 Tablespoons grapeseed oil
Instructions
Organic Seared Scallops with Purslane and Succotash serves 6 original recipe by The Daily Meal.
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