Ingredients
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-Fresh Basil, torn, for garnish
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1 sprigCross Valley Farms Fresh Thyme, picked
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8 ea.Harbor Banks Bay Scallops
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4 oz.Chef's Line Risotto
PREPARATION
- Thaw scallops and dry completely. Season with salt and pepper and sear scallops on both sides in a hot pan. Set aside.
- Cook risotto according to suggested heating instructions. Make enough to fill appetizer spoons.
- Fill each spoon with risotto, top with two bay scallops and garnish with torn basil and thyme leaves.