Recipe: Scallops Italia from Chart House - Cincinnati News, FOX19-WXIX TV

Recipe: Scallops Italia from Chart House

Scallops Italia from Chart House. (Credit: Landry's, Inc.) Scallops Italia from Chart House. (Credit: Landry's, Inc.)

Warmer days mean lighter fare and the Chart House has a zesty, refreshing dish that's perfect Summer.

Scallops Italia:

4 - 10 Scallops

Salt & Pepper

Basil Pesto Sauce

Balsamic Glaze

Microgreens (garnish)

Ratatouille

- Eggplant (diced 1”x1”)

- Zucchini (diced 1”x1”)

- Yellow Squash (diced 1”x1”)

- Red Bell Peppers (diced 1”x1”)

- Whole Peeled Tomatoes (roughly chopped)

- Red Onion (diced 1”x1”)

- Tomato Paste

- Italian Parsley (chopped)

- Fresh Basil Leaves (chopped)

- Extra Virgin Olive Oil

- Salt & Pepper

Process:

1. Season both sides of Scallops with salt & pepper Add olive oil to a heated sauté pan. 

2. Add scallops and sauté until caramelized & thoroughly hot (3-4 minutes on each side) 

3. Ratatouille Vegetables: 

-Place eggplant, zucchini, yellow squash, oil, salt & pepper in a large mixing bowl and toss until well combined. 

-Place the mixture on a sheet tray and roast in the oven at 400F until golden brown (10-15 minutes) 

-In the same mixing bowl, add red peppers, red onions, whole peeled tomatoes, tomato pastes, and salt & pepper and mix until tomato paste has dissolved into the liquid 

-Place the mixture on a sheet tray and roast in the 400F oven until the peppers and onions begin to wilt (10-15 minutes) 

-Remove both trays from the oven and combine in a large mixing bowl 

-Add the parsley and basil and toss until well combined

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