Mozzarella Salad & Seared Scallops
Chef Jonathan Chapin and Nicky Roberts of Reno Recipes show us how to make a cherry tomato salad with mozzarella & seared scallops with a lemon and thyme cream-based sauce! Watch the video to follow along and don’t forget to upload a picture and tag @NevadaMilk and @RenoRecipies when you try it out for yourself!
Cherry Tomato Salad w/ Mozzarella & Seared Scallops w/ Lemon Thyme Cream Sauce
Ingredients
Cherry Tomato Salad w/ Mozzarella
- 3 cups cow milk mozzarella balls
- 2 avocado diced
- 3 small baby peppers cut into rings
- 1 English cucumber peeled & diced
- 1 red onion chopped
- 12 baby tomatoes halved
- 2 large basil tops Chiffonade
- fresh roasted garlic
- olive oil & balsamic
- salt & pepper
Seared Scallops w/ Lemon Thyme Cream Sauce
- 6 U10 sized sea scallops
- 1 blood orange
- 2 lemon
- 2 tbsp olive oil
- 1 stick salted butter
- 1/4 cup white wine
- 1/2 cup heavy cream
- 3 springs of thyme
- baby arugula
- salt & pepper
Instructions
Cherry Tomato Salad w/ Mozzarella
- Mix all ingredients together.
- Season to taste.
- Top with basil & enjoy!
Seared Scallops w/ Lemon Thyme Cream Sauce
- In a hot pan with oil, sear scallops first side down until golden brown.
- Flip, add wine to deglaze pan, add butter and thyme. Marinate scallops until lightly firm.
- Take scallops from pan to cool.
- Reduce. Add cream, the remainder of thyme & juice of one whole lemon. Cook until cream thickens enough to coat back of spoon.
- Season to taste & reduce heat.
- In a bowl, mix arugula, sslt & pepper, light oil, & the juice of a blood orange. Set in center of plate.
- Arrange scallops around the salad.
- Put cream sauce over scallops.
- Finish with the zest of lemon and orange. And Voila! A delicious quick dish to wow anyone!
Notes
Recipe courtesy of Chef Jonathan Chapin and Nicky Roberts, Reno Recipes.