Chef Donnell Johnson's Scallop Poor Boy

Chef Donnell Johnson's Scallop Poor Boy

1/2 LB Scallop
1/2 teaspoon Minced Garlic
Minced Parsley
Butter
Olive Oil
Baguette Bread or Hoagie Buns
Bacon Bits
Salad mix
Diced Tomatoes
Carrots
 
Cooking
Heat your skillet. Once heated add butter and Scallops season with salt,pepper, and garlic sauté for 3-4 minutes. Add parsley and bacon to the scallop, remove from stove
Toss salad with extra Virgin olive oil, and pepper. Option you can toast the bread in a sauté pan with olive oil. Place bottom side of hoagie on plate place salad on top and add scallops, carrots and tomatoes, for dressing top with olive oil place top bun on top.   

GDA recipes - January 27, 2012