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Welcome!

I'm Christi, a Marketing & Branding Exec and Insta Chef. Here's the deal, I lost 90lbs, but I love food and eating, so I started cooking to reinvent my favorites into healthier alternatives. It's usually healthy, generally paleo-ish, sometimes Whole30. I will never be able to live without good cheese!

Pan Seared Scallops with Truffle Carpaccio & Dill

Pan Seared Scallops with Truffle Carpaccio & Dill

RECIPE: 

Ingredients: 
1 lb. or 12 Sea Scallops
2 tbsp. Extra Virgin Olive Oil
1 tbsp. Unsalted Butter (I used Ghee) 
Kosher Salt
12 Slices Truffle Carpaccio
Dill to Garnish

Instructions: (from The Broad Fork by Hugh Acheson): 
Pat the scallops dry and season them with Kosher Salt. Place a large sauté pan on high heat and add the oil. When the oil is shimmering, place the scallops in the hot pan and sear them on one side for 3 minutes, until they are nicely browned. Add the butter, and when it has melted, spoon the butter over the scallops to baste them. Turn the scallops over and cook for another 2 to 3 minutes, until just cooked. Remove the scallops from the pan and let them rest for a couple of minutes. 

Plating: 
In an appetizer spoon, place one seared sea scallop. Top with a slice of Truffle Carpaccio and small piece of dill. Repeat for remaining scallops.

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