Lunch and Dinner Entrees
Ginger Scallops with Artichoke Pesto Mashed Potatoes
An elegant entree, with comfort-food appeal.
Servings: Makes 4 Servings
Ingredients for Marinade:
4 tablespoons worchester sauce
1 fresh tomato, cubed
1 teaspoon chopped fresh ginger
2 tablespoons ketchup
4 tablespoons olive oil
coriander seeds, to taste
ground chipotle, to taste
salt and pepper, to taste
16 medium size scallops
1 Tablespoon artichoke pesto, available in
the gourmet section of your grocery store.
4 potatoes, boiled
1. Combine marinade ingredients and place in a ziplock with your scallops. Allow them to marinade for about 2 hours, refrigerated.
2. Once scallops have marinated, place them in a skillet on medium-high heat and cook for 3-4 minutes on each side.
3. Mash the cooked potatoes with the artichoke pesto.
4. Place four scallops on each plate with 2 small scoops of mashed potato. Garnish with the juices from the scallops and ground chipotle powder. Serve and enjoy!