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1 lb. fresh sea scallops
4 sweet mini peppers, diced
1 cup grape tomatoes, sliced in half
1 tbsp. olive oil
4 cups microgreens
2 tbsp. Buttery Steakhouse Seasoning
Step 1
Season scallops with Buttery Steakhouse on both sides. Set aside.
Step 2
Heat oil in a large skillet over medium-high heat.
Step 3
Sear scallops 3-4 minutes until golden brown. Flip and sear for additional 4 minutes until firm and opaque. Remove from pan.
Step 4
Serve scallops on top of microgreens, peppers and tomatoes. Drizzle with favorite vinaigrette, olive oil, or a squeeze of fresh lemon juice. Enjoy!
Smoky mesquite with sea salt & pepper
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