From Changeling Venue

Jarmyn and Scallop Sauté

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Ingredients

• A pinch of Paprika
• A pinch of Cayene
• A pinch of Black pepper
• A pinch of White Pepper
• A pinch of Dried Thyme
• A pinch of Dried Basil
• A pinch of Dried Oregano
• A pinch of Salt
• A pinch of Jarmyn Leaves
• ½ Cup Jarmyn Fruit (finely diced)
• 4 oz Bay Scallops (cleaned)
• 2/3 oz Onion (finely chopped)
• 1 Garlic Clove (finely minced)
• Clarified Butter

Directions

• mix herbs, spices, and salt
• pat scallops dry with a towel
• toss with seasonings
• saute onions, jarmyn fruit, and garlic in butter
• remove from pan
• add more butter and saute scallops
• return onion, jarmyn fruit and garlic to pan
• serve immediately

Substitutions

• Omit the Jarmyn Leaves
• Substitute the Jarmyn fruit with pear.

Contributor

• Chef Sebastian Wulfhiem CMC

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