Mine Diver Scallops with Wild Mushroom Risotto and English Pea Sauce
(Table Restuarant)


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Ingredients

3 Scallops
1/4 cup Risotto
2T Chives
2T Olive Oil
2T Butter
2T Parmesean Cheese
1/4 Bunch Frisee
1 Sprig Thyme
1 Juice of Lemon

Instructions

Saute scallops on both sides for about 2 minutes. Then warm risotto with butter, parmesan and chives.

Dress fresee with lemon juice, olive oil, salt, and pepper.

Mount pea sauce with butter.

Place risotto with ray mold, assemble scallops on top, place frisee on top of scallops and add sauce around the bottom of the plate, place sprig in the center.
 
 
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