Posts Tagged ‘shallot’

  • 1 pound Peaches, pitted
  • 1 pound Plums, pitted
  • 1 jar Cookwell & Company Watermelon Vinaigrette
  • 1 clove garlic, chopped
  • 1 Shallot, chopped
  • 1 cup Extra Virgin Olive Oil
  • 4 Scallops
  • Sea Salt
  • Thyme

 

 

 

 

 

 

Combine Peaches, Plums, Garlic and Shallots in food processor, pulse until smooth,

then turn on and drizzle in Watermelon Vinaigrette and then Olive Oil until completely incorporated.

Place in refrigerator to chill

Heat 4 tablespoons Olive Oil in heavy skillet over medium high heat, season Scallops with Sea Salt and Thyme

Sear on each side about 2 – 3 minutes, per side, depending upon size

Place Gazpacho in 4 bowls, placing Scallop in center of each bowl

 

 

 

 

 

 

 

 

 

 

  • 2 pounds fresh Green Beans
  • 1 jar Green Valley Ranch Tarragon Shallot Vinaigrette
  • Ottavio Olive Oil

Heat heavy pan or Dutch oven over medium high heat, add 4 tablspoons Olive Oil

Saute Green Beans for 3 minutes, add Tarragon Shallot Vinaigrette and continue to saute for 5 to 8 minutes

The perfect blend of flavors to brighten up Green Beans

  • 1 pound Peaches, pitted
  • 1 pound Plums, pitted
  • 1 jar Cookwell & Company Watermelon Vinaigrette
  • 1 clove Garlic, chopped
  • 1 Shallot, chopped
  • 1 cup Ottavio Olive Oil
  • 4 Jumbo Scallops
  • Sea Salt
  • Adams Reserve Thyme

Combine Peaches, Plums, Garlic and Shallot in food processor, pulse until smooth, then turn on and drizzle in Watermelon Vinaigrette and then Olive Oil until completely incorporated. 

Place in refrigerator to chill.

Heat 4 tablespoons Olive Oil in heavy skillet over medium high heat, season Scallops with Sea Salt and Thyme. 

Sear on each side about 2-3 minutes, depending upon thickness.

Place Gazpacho in 4 bowls, placing Scallop in center of each bowl.  Serve with Crusty Artisan Bread.

  • 1 – 2 pounds green beans
  • 1 jar Green Valley Ranch Tarragon & Shallot Vinaigrette & Marinade
  • Ottavio Olive Oil

Place a few tablespoon Olive Oil in heavy pan and heat over medium high heat.  Place prepared green beans in pan and saute for 3 to 4 minutes.

Add Green Valley Ranch Tarragon & Shallot Vinaigrette & Marinade and continue to saute until green been reach desired doness.