Classic Seafood Market

Cleveland's Best Catch

Located inside the historic West Side Market, Classic Seafood provides an enticing selection of fresh and frozen seafood, salads, shellfish, soups and sauces.  We take great pride in offering products of high quality and freshness; our fish is flown in daily and cut under refrigeration within our HACCP-certified building in the Flats.      

PAN SEARED SCALLOPS WITH QUINOA and TARRAGON BUTTER

YIELDS:  4 servings

 

INGREDIENTS:

16        Classic Seafood scallops, U10
1 C       Urban Herbs red quinoa
½ C     Urban Herbs dried pears, chopped
1/3 C   Urban Herbs dried currants
1 C       white wine
2 T      butter, cut into pieces
1 T       fresh tarragon, chopped
1 T       cooking oil

flour

salt and pepper to taste

QUINOA

1.   In a medium saucepan, bring 2 cups of water to a boil. 

2.   Add quinoa and a pinch of salt.  Return to a boil, then reduce heat and let simmer uncovered for 15 minutes adding pears and currants halfway through. 

3.   Cover to keep warm.

SCALLOPS

1.   Season scallops with salt and pepper.

2.   While heating oil in a large skillet over medium heat, toss scallops in flour and tap to remove excess.

3.   Place flat side down in pan, making sure not to crowd (cook in 2 batches if necessary, adding more oil as needed).

4.   Cook 3-4 minutes until golden then carefully turn over and cook another 2-3 minutes.

5.   Remove scallops and keep warm.  Add wine and tarragon to skillet.  Reduce by half.

6.   Add butter 1 piece at a time, stirring constantly to thicken.

7.   To serve, divide quinoa onto 4 plates. 

  8.   Nestle 4 scallops in quinoa and drape scallops with tarragon sauce.

Cleveland's Historic West Side Market
1979 W. 25th Street Cleveland, Ohio
Stand D1-E1
216-241-7680
The Cheese Shop  | Urban Herbs

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