Seared Diver Scallop | Catersource

with fresh peach, arugula, and balsamic syrup

Ingredients 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) Method 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.

Todd Annis

July 16, 2015

Ingredients
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)

Method
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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Todd Annis

Executive Chef, Bold American Events and Catering, Atlanta, GA

Todd is one of the city’s most talented chefs and has been active in Atlanta’s culinary scene for more than 15 years. Prior to joining the Bold American team, Todd enjoyed his teaching role at the Art Institute of Atlanta, where he instructed in American regional cuisine in his former school’s culinary division. A member of the American Culinary Federation, he was awarded the International Award of Excellence in June 1996 and was a Gold Medalist in the 1995 Battle of Atlanta.

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