March

Irish Sea Scallops & Cabbage
Yields 8 portions

Recipe developed by Chef Brandt Evans Corporate Chef/Brand Owner  of the Blue Canyon Kitchen * Tavern

Ingredients

• 24ea Dry Pack “Day Boat” Sea Scallops
• 1 Head Green Cabbage
• 2c Chopped Smoked Salmon
• 1ea medium Sliced Spanish Onion
• 2T Chopped Garlic
• 1c Malt Vinegar
• 1/2c Sugar
• Salt & Pepper to Taste

Method

• Slice green cabbage and place in pan with Garlic, Onions, Vinegar, Sugar and butter sauté for 10 min. When cabbage is getting soft add Heavy Whipping cream and cook for additional 5 minutes. At the end fold in the smoke salmon and light toss. Set aside and reserve. ( check for seasoning, you might be fine because of the saltiness of the Smoked Salmon)
  
  
• In a two large sauté pans add a little olive oil and placed seasoned Sea Scallops in a the pan and cook for 3 minutes each side..(cook longer if you want then cook thru…(I wouldn’t they will taste like rubber bands)
  
  
• Place cabbage on plate and add Sea Scallops on top…eat well and ERIN Go BRAUGH!!!