Mediterranean Scallops w/Pierogies, ( 24
Source of Recipe
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Recipe Link: http://www.giorgiofoods.com/foodservice/pierogies_mediterranean.htm
Mediterranean Scallops w/Pierogies, ( 24 )
72 each Giorgio Potato & Onion Pierogies, boiled 5 minutes
2 cups Olive oil
4 each Shallots, minced
8 pounds Sea scallops
2 cups White wine
20 ounces Oil packed sun dried tomatoes, sliced julienne
48 Black olives quartered lengthwise
8 teaspoons Capers
8 tablespoons Fresh basil, chiffonade
2 cups Roasted red pepper, sliced julienne
Heat a large sauté pan and add olive oil. Add shallot and cook until
translucent, add scallops and cook for 2 to 3 minutes on each side. Deglaze
pan with white wine. Add sun dried tomatoes, olives, capers, basil, and
roasted red peppers. Add cooked pierogies. Simmer for 2 to 3 minutes. Serve
in pasta bowl with freshly grated Parmesan cheese.
Yield: 24 servings
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