Tuesday, December 19, 2006

Grilled Sea Scallops and Pears

Sea scallops are a sweet meat that always works well with fruit. Citrus, of course, but they are also delicious with pears. I peeled, halved and cored the pears and roasted them with a little honey, white wine, and butter. I grilled the scallops and finished them in a saute pan with the roasted pear liquid, some shallot, and reduced cream. For plating I fanned (sooo 1980's)
the pear. Quite tasty, but epensive, I costed them out at a little over $2 each.

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