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 Orange
Scented Seared Scallops
By Maralyn Hill and Brenda Hill ‘The Tandem Tasters’
The Hill Team is on the move again--this time we're
in the charming town of Temecula, CA and staying at
the Temecula Creek Inn. We had dinner tonight at the
Temet Grill Restaurant overlooking the gold course
with the beautiful San Jacinto Mountains in the
background and many golfers still enjoying the
course. After tasting Executive Chef Salvatore
Giuliano's scallops appetizer, he was willing to
share a summertime favorite, Orange Scented Seared
Scallops and Wheat Berry Salad. His lunch treat
sounds like a dinner to us. We'll blog more of the
talented Chef Salvatore and the lovely golf resort.
But, for now, enjoy our "Recipe of the Day"
compliments of the chef.
4
cups of Cooked Red Wheat Berries
Start with 2 cups of dry red wheat berries, Soak in
2 quarts of water for 4 hours.
Then drain soaking water, and bring 6 cups of fresh
water in a saucepot to boil.
Lower heat and simmer wheat berries for 1 hour or
until tooth tender.
Drain and cool wheat berry down.
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For the Salad
Place the cooked wheat into a bowl and
add:
1
cup of Cooked Brown Rice
1 cup Cooked White Rice
1 cup of Steamed Cous Cous
1 cup of Sautéed Cut Corn
1
Minced Shallots
1 cup of small-diced celery
¼ cup each of Italian Parsley, Mint and Green Onion
2 each small diced tomato
Juice of two Fresh lemons
½ cup of Olive Oil
Salt and Pepper to taste
Toss salad and adjust seasoning
16 Fresh U10 Diver Scallops (U10 is a size of
Scallop, ie: 10 Scallops per pound)
Zest from 1 orange
2 Tbsp. of Olive Oil
Salt and pepper to taste
Toss scallops, orange zest into olive oil
In
a 10” sautéed pan sear 4 scallops at a time until
golden brown on each side in 2 Tbsp. of olive oil
over medium high heat. (Don’t sear them all at once
because you’ll over crowd the pan and the scallops
will create too much steam).
To Plate:
Serving Spoon of Wheat Berry Salad, on a bed of
fresh baby spring greens, tossed with your choice of
Red Wine or Country Vinaigrette.
Add 4 scallops and enjoy. Garnish with a Mint Sprig. |
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 Maralyn
Hill and Brenda Hill,
(not related) have been working together as friends for over twenty
years. They have shared joys, sorrows, and worldwide adventures and
married men with the same last name. They are the authors of ‘Our Love
Affairs with Food & Travel - Recipes & Tips from Chefs Around the
World’, Master Chef Hervé Laurent’s ‘Cooking Secrets—The Why and How’,
and their new book '$uccess, Your Path to a Successful Book'.
Visit
www.booksbyhills.com
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