Thank You Chef Alan Myers

Today we begin with a Seafood Recipe in support of our "foodsight" initiative. As we begin to collect recipes and share with our customers I ask that you respond to this blog to whether this could be a useful tool. Yes we have the usfoodsight.com for information but in moving forward we want to make sure our customers have instant easy access to information and recipes.

I would like to thank Chef Alan Myers from our Salt Lake City, Utah Division for today's recipe.

Use it as today's special or simply try it at home for the family. Either way enjoy and let us know what you think.

Foodsight Chef Bill

Seared Sea Scallops in

a Dijon Lemon Cream Sauce

 

6 oz Harbor Banks

Hilltop Hearth

2 oz Roseli

3 oz wild mushrooms

2 Cross Valley Farms

1 oz White Wine

3 oz Glenview Farms

® Scallops, 10/20 or 20/30 ct® Flour for dusting® Olive Oil® Lemon Wedges plus 1 t zest® Heavy Cream

1/2

2 oz Glenview Farms Whole Butter

Monarch

Cross Valley Farms Italian

Parsley Fine Chopped, as needed

Remove side muscle from scallops and lightly dust with flour. Heat sauté pan over

medium high heat and add olive oil. Carefully add scallops and let sear. Turn scallops

when golden and add the mushrooms. Cook until the other side of the scallops

are golden and lightly toss scallops and mushrooms. Deglaze pan with the juice

of the lemon wedges and white wine. Add heavy cream, Dijon mustard and

the lemon zest. Reduce slightly till desired consistency. Fold in whole butter and

season with salt and pepper. Place in a serving dish and garnish with remaining

lemon zest and chopped parsley.1/2 ofT Rykoff-Sexton International™ Gold Dijon Mustard® Salt & Pepper to taste

1 Serving