Generating Michelin Star Food Recipes

Seared Scallops with Aromatic Vegetables  Description: This recipe features succulent seared scallops that are complemented perfectly with a medley of aromatic vegetables and a light, tangy citrus vinaigrette. Make sure to get the freshest scallops you can find for the best flavor.  Cook Time and Servings: Cook time: 15 minutes Servings: 4 Nutrition Information: Calories: 250 Fat: 10g Carbohydrates: 11g Protein: 21g Ingredients: Scallops: • 1 pound fresh scallops • 2 tablespoons olive oil • 2 tablespoons fresh lemon juice • 1 teaspoon sea salt • ½ teaspoon freshly ground black pepper Vegetables: • 1 red bell pepper, cut into thin strips • 1 yellow bell pepper, cut into thin strips • 1 cup diced celery • 1 cup diced onion • 2 cloves garlic, minced • 2 tablespoons olive oil • 1 teaspoon sea salt • ½ teaspoon freshly ground black pepper Citrus Vinaigrette: • ¼ cup olive oil • 2 tablespoons freshly squeezed lemon juice • 2 tablespoons freshly squeezed orange juice • 1 tablespoon honey • 1 teaspoon Dijon mustard • ¼ teaspoon sea salt • Pinch of freshly ground black pepper Vegan Substitutions: Scallops: • 1 pound firm tofu, cut into cubes  • 2 tablespoons olive oil • 2 tablespoons fresh lemon juice • 1 teaspoon sea salt • ½ teaspoon freshly ground black pepper Citrus Vinaigrette: • ¼ cup olive oil • 2 tablespoons freshly squeezed lemon juice • 2 tablespoons freshly squeezed orange juice • 1 tablespoon maple syrup • 1 teaspoon Dijon mustard • ¼ teaspoon sea salt • Pinch of freshly ground black pepper Special Equipment: • Skillet • Tongs • Bowl Instructions: 1. Heat a large skillet over medium-high heat. 2. Add the olive oil and scallops to the skillet and season with salt and pepper. 3. Cook the scallops for 1-2 minutes per side, or until golden brown and cooked through. 4. Remove the scallops from the skillet and set aside. 5. In the same skillet, add the bell peppers, celery, onion, and garlic. 6. Cook for 5 minutes, stirring occasionally, until the vegetables are tender. 7. To make the vinaigrette, combine the olive oil, lemon juice, orange juice, honey, mustard, salt, and pepper in a bowl and whisk until combined. 8. Place the cooked vegetables in a large bowl and add the scallops. 9. Pour the vinaigrette over the vegetables and scallops and toss to combine. Variations: • Add 1 cup of cooked quinoa or brown rice to make the dish a complete meal. • Swap out the scallops for shrimp or salmon. • Add 1 cup of cooked chickpeas for additional protein. • Swap out the bell peppers for zucchini or eggplant. What it goes well with: • Roasted potatoes • Grilled vegetables • A green salad Best Wine Pairing: This dish pairs perfectly with a crisp and light white wine, such as a Sauvignon Blanc. Notes: This dish is best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.