Holiday Scallops by Roxanne Chan

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At a glance
4 ounces Ile de France Roquefort cheese, crumbled
1/4 cup minced red bell pepper
1/4 cup toasted pistachio nuts
2 Tbsp snipped flat leaf parsley
2 Tbsp minced candied ginger
1 pound seas scallops, patted dry
1/4 tsp salt
1/4 tsp ground pepper
12 ounces steamed broccoli florets
1 Tbsp olive oil
garnish- lemon zest


In a small bowl combine the Roquefort, bell pepper, pistachios, parsley and ginger till well mixed; set aside. Season the scallops with the salt and pepper; broil till firm and opaque, 2-4 minutes. Leave the broiler on. Arrange the scallops on a heat proof serving platter with the broccoli. Sprinkle on the Roquefort mixture. Return to the broiler for 30 seconds or till the cheese softens, then drizzle the oil over top and garnish with the zest. Serves 4.