2 each seasoned and seared diver scallops
2 oz (hand full) baby arugula (drizzled with extra virgin olive oil)
5 slices fresh peaches
2 Tbsp fresh peach puree
1 Tbsp balsamic syrup (or reduction)
1. Lay down peaches in a row, add the dressed arugula.
2. Sear both scallops in a hot pan, about 1-2 minutes on each side.
3. Place on plate and add the peach puree and the balsamic.
Recipe provided by Todd Annis, Executive Chef, Bold American Events and Catering, Atlanta, GA as presented at the 2014 Art of Catering Food in Atlanta, GA.
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