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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 3 pounds fresh jumbo sea scallops 1 tablespoon lemon juice 2 ounces sun dried tomatoes 4 tablespoons minced shallots 3 ounces boursin cheese 5 ounces heavy whipping cream Salt and pepper to taste 2 tablespoons olive oil Instructions: Julienne-cut the sun dried tomatoes. Add olive oil to a hot skillet and saute the shallots and julienne sun dried tomatoes until the shallots are translucent. Add the heavy cream and boursin cheese. Add salt and pepper as needed and reduce sauce until thickened. Remove from heat. Toss the scallops with the olive oil, lemon juice, and alt and pepper. Grill the scallops until the centers are no longer translucent. Place the sauce on the bottom of each plate and top it with the grilled scallops. A further option would be to toss fresh angel hair with the sauce. |
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