TAVERN ON THE GREEN SIGNATURE RECIPES
Bring the magic of Tavern on the Green home with delicious recipes you and your family will savor even more by doing some good for a child.National Center for Missing & Exploited Children
Fresh Seasonal Ingredients with a touch of Tavern
Total: 1 20 hr
Active: 20 mins
Chandelier Chardonnay Fire Grilled Garlic MarinadeBuy Now
It's our favorite time of year when everything comes alive…flowers are blooming, streets are buzzing, the sun is shining, and the freshest fruits and vegetables are available at the local markets. Asparagus, Strawberries, Avocados - three lovely, seasonal ingredients perfect for a light and refreshing Spring menu. The salad has marinated strawberries in a Strawberry Balsamic Viniagrette, which gives them a sweet, tangy flavor - a perfect complement to the crunchy toasted almonds, bacon and avocado in this delicious spring salad. The Scallops are pan-seared in a roasted garlic chardonnay marinade with a splash of lemon, served with a side of sautéed fresh asparagus. Enjoy!
You will need:
16 Large Sea Scallops
2 tbsp EVOO
1 lemon, sliced into wedges
Zest of lemon
1-2 Green Onions, sliced
Handful of fresh parsley, chopped
Kosher Salt to taste
In a plastic freezer bag, place scallops and ¼ c. marinade and lemon pepper, coat scallops well. Marinade in the refrigerator for at least 1 hour.
Chop the green onions and parsley and reserve for topping the scallops.
Cut off the ends of the asparagus (tough parts of the stem), rinse and pat dry. In a pre-heated sauté pan over medium-high, sauté the Asparagus in a tablespoon of olive oil with a splash of lemon juice and lemon zest and pepper for about 5-6 minutes until cooked through.
After scallops are done marinating, take them out of the bag and dry off with paper towels. Place them in the same sauté pan, adding remaining 1 tbsp. olive oil and a sprinkle of kosher salt. lemon zest and pepper. Sear the scallops for approx. 2-3 minutes per side until browned and cooked through. Sprinkle scallops with some fresh lemon juice and remove from pan.
Place asparagus and scallops on a plate and garnish with chopped green onions, parsley and a lemon wedge.
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