Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.

Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.

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Orange Scallops


Orange Scallops

Carrabba's Restaurant Recipe

Serves 4

16 sea scallops
1/2 cup all purpose flour
kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
2 shallots, minced
1/2 fennel bulb, thinly sliced, save fronds for garnish
1 clove garlic, thinly sliced
1/4 cup Sambuca liqueur
1 tablespoon orange zest
1/3 cup orange juice
1/2 cup white wine
1 tablespoon unsalted butter, chopped into pieces
2 tablespoons chopped fresh chives

To Prepare:  Clean and rinse the scallops and set aside. Combine the flour with the salt and pepper.

In a large skillet, heat oil over medium-high heat. Dredge the scallops in the flour mixture, shaking off any excess. Cook the scallops until they are golden on both sides, being careful not to overcook-it makes them tough. Remove scallops and set aside.

Add the scallops and fennel to the saute pan and cook over medium heat for about 2 minutes.

Add the garlic and cook 1 minute more. Remove the pan from the heat and add the Sambuca. Return the pan to the heat and ad the orange zest, the orange juice, and the wine and simmer until slightly thickened, 3 to 5 minutes.

Whisk in the butter and chives and ad back the scallops long enough to heat through. Turn onto a platter and serve immediately.

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