Monday, April 2, 2012


for 6

6 Large Sea Scallops (2"x 2")
2 cups of whipping cream (or half and half if you must )
6 oz Roquefort Cheese
1/4 tsp white pepper
1 tbl lime juice (Mexican or Key limes are best)
2 tbl lime zest.
2 flour gorditas or flour tortillas

Roquefort Sauce
Bring cream to a low rolling boil add Roquefort and pepper reduce by half (about 15 minutes. ) This can be done earlier the same day.

Reheat on low heat just before plating add lime juice and 1 tbl zest.

Oil and preheat grill
Pat the scallops dry, brush wit olive oil, sprinkle with white pepper and sea salt.
Grill about 3 " from heat for 2 minutes, turn and cook for another 30 seconds. Scallops should be light golden and still soft to the touch.
Toast tortilla wedges on grill for last 30 seconds or so.

Spoon about 3 tbl sauce on bottom of plate, arrange tortilla wedges (3 per plate) along left side of plate, place a scallop in middle, strew lime zest over scallops.