Health & Wellness
Recipe: Grilled Scallops with Honey Lavender Vinaigrette
- 1 lb Oceans Fleet Scallops
- 3 oz chopped bacon
- 1 apple sliced
- 2 oz honey
- 4 oz rice wine vinegar
- 2 oz grain mustard
- 1/2 oz lavender, taragon or rosemary
- 4 oz. blended olive oil
Combine all ingredients excluding olive oil, mix and slowly incorporate oil. Toss scallops with 3 tablespoons of olive oil. Place on grill; cook 4-5 minutes on each side. Place on greens with sliced apples, chopped bacon and garnish with vinaigrette dressing.
This recipe was brought to you by:
Chef Doug Buker Head Chef & Owner of Margaret’s and Elizabeth’s Restaurants of Fairhaven, MA.