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