We’re cooking Pan-Seared Sea Scallops with Caramelized Shallots & Champagne in the kitchen with Chef Tonia Durfee from George’s of Galilee.
right now, patrick preliminary. >> thanks. we’re with tonia durphy with george’s of galilee. we alsols have a bug that must really like sea scallops. good to see you y here. massive scallops here. tell me what’s in the ingredients. >> we’ll be cooking a pan seared sea scallops that came yesterda y’s from george’s right here a nd we’re goingoi to pan sear them and have athnd little bit of carmelizeed shallotsrm with champagne, we’re going to put all of it onn crustini, it’s going to be simple but elegant. >> there’s not much nuc here, it looks simple. s how long does itngs take? gentleman. >> takes probably 15 minutes, max. >> what do you do with the bread, you put the scallops on the bread? >> we’ll bake the bread,re put the scallo ps on the bread and the hekey to the whole meal today is fresh. fresh scallops. >> right off the boat.t. >> you cannot getan them in the grocery store. we get