Executive Chef George Sheffer from Victor's Italian Restaurant in Spring Garden Township, York County stopped by the Fox43 kitchen today to show us how to make seared scallops.
Victor's Summer Scallops
Multiply ingredients to increase portions.
3 fresh dry scallops
1 local cob of corn
2 tbsp diced seeded watermelon
1 tbsp extra virgin olive oil
2 tsp butter
Salt and pepper
Husk and grill the corn. Approximately 2 minutes or until it starts to brown.
Cut corn off of the cob, set aside.
Dice watermelon, set aside.
Put the extra virgin olive oil in a non stick or cast iron pan and heat up on medium to high heat. Place scallops in the pan and cook for approximately 2 minutes on each side until nicely golden brown.
In a new small sauté pan, melt the butter and add half of the corn and the watermelon over medium to low heat or until warm. Season to taste with salt and pepper.
For more information about Victor's Italian Restaurant head over to their website www.victorsofyork.com