Yield: 1 (per serving) 5 oz.fresh bay scallops 1 /2 tsp. poppy seeds as needed extra virgin olive oil (enough to coat sauté pan lightly) 2 oz.arugula 1 tsp. black truffle oil 1 quarter lemon,juiced pinch kosher salt as needed fresh ground black pepper 1 oz.roasted red pepper coulis Coat one side of scallops in poppy seeds. Pan sear scallops in olive oil until browned and cooked through. Toss arugula with just enough black truffle oil to coat, a squeeze of fresh lemon, kosher salt and ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.