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Dee Lincoln, the queen of steaks at the STAR in Frisco, joins Good Day to share a recipe for jumbo seared scallops with marinated heirloom tomatoes, basil pesto and parmesan crisps.
Seared Scallops
12 each Jumbo Sea Scallops, Dry packed
As needed Kosher Salt
4 Tbsp Blended Olive Oil
Heat oil in saute pan on a medium-high heat. Season scallops with kosher salt. Place scallops carefully in saute pan and sear on each side until golden brown. You will cook them about 4 minutes on each side.
Marinated Baby Heirloom Tomatoes
8 oz Baby Heirloom Tomatoes
4 Tbsp Basil, julienned
2 Tbsp Lemon Juice
2 Tbsp Extra Virgin Olive Oil
2 tsp Kosher Salt
2 tsp Black Pepper
In a small mixing bowl, mix all ingredients and let sit for 10 minutes. Set aside until scallops are ready.
Basil Pesto
4 oz Basil leaves, blanched
1.5 oz Parmesan cheese, ground
2 oz Almonds, sliced
4 oz Extra virgin olive oil
1 oz Lemon juice
½ tbsp Garlic, minced
½ Tbsp Kosher Salt
Place all ingredients in blender except basil. Blend until smooth. Then add basil, puree just until smooth. Be careful not to over blend or it will turn dark in color.
Parmesan Crisp
4 Tbsp Parmesan, ground
Heat oven to 325 degrees. On parchment paper (or silicon mat) lined sheet pan make 4 separate piles of cheese. Bake in oven for 12 minutes, or until golden brown.
LINK: www.deelincolnprime.com