(WJBK) - 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.
1 ½ pounds of sea scallops
2 Tbl Olive oil
Fresh Ground Black Pepper
Large sauté pan
1 cup of Champagne Butter Sauce (see attached recipe)
2 tablespoons of fresh chopped chives.
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.
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.