Scallops And Perogies Recipe
Perogies, asparagus, carmelo, bacon anchovy relish
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Ingredients
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Perogies and Asparagus
Scallops
Carmelo Bacon Anchovy Relish
Method
Prepare Perogies and Asparagus
- 1
Cook Perogies
Boil water in a large pot and add salt. Cook the perogies according to package instructions, usually about 4-5 minutes until they float. Drain and set aside.
- 2
Cook Scallops
- 3
Sear Scallops
In a large skillet, melt butter over medium-high heat. Add minced garlic and sauté for 30 seconds. Add scallops, searing for 2-3 minutes on each side until golden brown and cooked through. Add lemon juice and black pepper before removing from heat.
Make Relish
- 4
Combine Ingredients
In a bowl, mix together caramelized onions, crumbled bacon, minced anchovies, chopped parsley, and red wine vinegar. Stir until well combined.
Assemble the Dish
- 5
Plate the Components
On a plate, arrange the perogies, sautéed asparagus, and seared scallops. Top with the carmelo bacon anchovy relish. Serve immediately.
