Pan Seared Sea Scallops on a Rosemary Skewer

Ingredients:

30 U/10 North Shore Super Jumbo Dry Sea Scallops

10 MarketSource Rosemary Skewers

4 Large red peppers, fire roasted, peeled and seeded

1 C Heavy Cream

2 Cloves garlic, roasted

TT Salt & Pepper

Directions:

Season Scallops with salt and pepper.

Place 3 scallops on each rosemary skewer and pan sear until evenly browned.

Combine red peppers and garlic in food processor - puree leaving slightly chunky.

Add to small saucepan with heavy cream and reduce by 1/3.

Adjust seasoning - serve skewer over sauce on service plate.

For Appetizer use only 1 scallop on small skewer.