Howell's Diamond's Steak and Seafood celebrates 33 years

- Diamond's Steak & Seafood, a landmark restaurant in Howell, is celebrating 33 years in business this week.

Owner and chef Adam Merkel joined us in the FOX 2 Cooking School to tell us more about the restaurant and the food. You can get his recipe for seared sea scallops below.

Diamond's Steak & Seafood is located in downtown Howell at 209 East Grand River Avenue. For more information, call (517) 548-7500 or visit www.diamondssteak.com.

Seared Sea Scallops with Champagne Butter Sauce
serves 4 people.
Product needed:   
1 ½ pounds of sea scallops
2 Tbl Olive oil
Kosher salt
Fresh Ground Black Pepper
Large sauté pan
Cooking tongs
1 cup of Champagne Butter Sauce (see attached recipe)
2 tablespoons of fresh chopped chives.

Preparing:
Start by lightly seasoning the scallops with kosher salt and fresh ground pepper.  Preheat your sauté pan on high with the olive oil until you start to see a little smoke coming off of the pan. Carefully add the scallops into the pan (on a flat side of the scallop) with the cooking tongs. Let the scallops sear for 2 minutes or until golden brown.  Using the cooking tongs flip them over to sear the other side.  When both sides are golden brown the scallops should be cooked through.

Serving:
Ladle two tablespoons of champagne butter sauce on to each of the 4 plates.  Place the scallops in the sauce.  Complete the dish by sprinkling the chives over the scallops.

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