All opinions are mine and mine alone. Guest Post by-Scott Harris
Scott Harris, COO and Co-founder Building Construction Group is a home builder extraordinaire. He shared his amazing scallop recipe! It’s not a secret any longer!
He is a favorite among a long list including billionaires and celebrities (i.e., Paul Allen, Taio Cruz, Kevin James, Kevin Costner, John Paul DeJoria, Savoy Hotel-London, LA’s AOC restaurant, San Francisco’s Saint Francis Hotel, restaurants for Gordon Ramsay and Michel Mina), creating elite and jaw-dropping crème de la crème estates including actor-environmentalist, Ed Begley Jr.’s new certified LEED PLATINUM home. http://www.buildingcgroup.com/content/
Scott’s unique approach to building has landed him guest and featured appearances in numerous media outlets such as Hallmark Channel’s Home & Family Show, Lifestyle Magazine TV, Studio 11 Fox News, CBS, TV, KTLA, HGTV, Evox Television, and magazines such as Architectural Digest, Elle Decor, Luxe, House Beautiful, Interior Design, Los Angeles Times, Metropolitan Home, Oprah, Going Organic, Traditional Home, Cliche, Milieu and many more.
He not only builds multi-million dollar luxury estates, but one of his passions is cooking. His mouth-watering recipes have been published in various magazines and blogs and we have the exclusive on his mouth-watering, SECRET Scallops Recipe.
Easy Seared Scallops over Arugula & Fennel with a Meyer Lemon Vinaigrette
Busy life, or busy wife, all can make this simple recipe. After a long day of work, this is something I like to whip up. It’s so fast and easy, it doesn’t make sense how it could taste so gourmet!
Ingredients:
- Large Scallops UB10 “dry pack,” “diver scallops” (run from the frozen ones)
- One package of fresh arugula
- Fresh Fennel
- One ripe Meyer lemon
- Rice wine vinegar
- Shucked pomegranates
- Shaved Parmesan cheese
- Three garlic cloves
- Olive oil, salt & pepper, fresh garden herbs
- Red wine & chicken stock (if you have time)
Directions:
First make the salad. Thinly slice / shave your fennel stock. Put in bowl and toss with olive oil. Add arugula and toss again.
Next the dressing. Squeeze a Meyer lemon into small bowl. Add 4 tbs. of rice wine vinegar. Crush and mince garlic cloves. Add to bowl. Whisk.
Pre heat skillet. Stainless steel, or cast iron for the professional looking sear.
Pat scallops dry. The key to the perfect seared scallop.
Add grape seed oil and a dab of butter to the hot pan. Fully coat pan.
Add scallops to pan in clockwise direction. Generously salt & pepper. Sear until crust starts to form 2-3 minutes and flip. Salt & pepper again. You can spoon the drippings over the top to go full gourmet.
Quickly toss dressing over greens (too early and they will wilt). Lay on platter. Remove scallops from pan & rest on bed of greens.
Deglaze pan with red wine; add fresh garlic & thyme, a little chicken stock. This is an option if you’re on weekend time. Spoon over seared scallops.
Add shaved Parmesan, sprinkle with pomegranate seeds.
Pretend to wipe the sweat from your brow as if you really worked for hours on this. Serve, enjoy and celebrate the amazing flavors from farm to oceans.
Scott Harris, COO and Co-founder Building Construction Group
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