Recipe: Bistro Grace's Scallops

Recipe: Bistro Grace's Scallops

CINCINNATI, OH (FOX19) - Ahead of Greater Cincinnati Restaurant Week, Bistro Grace made their scallops in the FOX19 NOW studio.

The recipe is as follows:

  • 3 each large scallops (preferably U-8)
  • 2 cups of Israeli couscous
  • 1 medium carrot
  • 1 Teaspoon minced garlic
  • 1 teaspoon of fresh tarragon
  • 1 lemon
  • 1 cup of any pitted black olives
  • 1 shallot
  • 1 tablespoon sun dried tomatoes
  • 1 cucumber
  • 2 tablespoons of olive oil
  • Salt and pepper to taste
  • 1 tablespoon panko breadcrumbs

For cous cous:

  • Fill pot with four cups of salted water and bring to a boil. Place pasta in a bowl and cover with water. Wrap in plastic and cover for 20 minutes.

For olive tapenade;

  • Place shallot, olives and sun dried tomatoes in food processor. Blend until smooth.

For gremolata;

  • Combine minced garlic, tarragon, panko and zest of one lemon.
  • Finally sear scallops in olive oil on high heat for two minutes on each side. Serve immediately.

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