Reto's Kitchen is joining the Good Morning Show on Saturday! Chef Reto is making crudites with ranch dip and seared scallops with lemon, shallots and capers.
If you'd like to visit Reto's Kitchen, please make an appointment. They're located at 600 S. Elam Ave, Greensboro, NC 27403.
You can call (336) 274-0499.
Crudites with Ranch Dip
1 1/4 cup, enough for 15
3 carrots, peeled and cut into sticks
1 english cucumber, scored, sliced into rounds
other vegetables of your choice: grape tomatoes, broccoli, cauliflower, ..
1/4 cup buttermilk
1 cup mayonnaise
1 1/2 teaspoons seasoned salt
1/2 teaspoon dried parsley -- crumbled with fingers
1/2 teaspoon dried chives
1/4 teaspoon dried dill
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed.
Add in the other ingredients, adjusting for taste.
Keeps for a week, covered in the fridge.
Seared Scallops With Lemon, Shallots and Capers
Serving Size : 4
1 1/2 Pounds Scallops
1 1/2 Tablespoons Butter
1 Shallot -- minced
1 Cup White Wine
1 Teaspoon Lemon Zest
1 Tablespoon Lemon Juice
2 Tablespoons Butter
2 Tablespoons Parsley -- minced
1 Tablespoon Capers -- minced
Salt and Pepper
dry scallops on paper towels
sprinkle scallops on both sides with salt and pepper
heat pan on medium high for 1 minute
add half of butter, continue to heat until butter turns golden brown
add half the scallops, flat side down, cook 1 1/2 to 2 minutes
turn scallops with tong
cook until medium rare
set scallops aside
saute shallots in same pan as scallops, unitl softened 2 minutes
add wine and lemon zest simmer to reduce to 1/3 cups, 6 minutes
off heat add: butter, parsley, lemon juice, capers and season