The Dish: OM Restaurant -- Pan-Seared Scallops

Makes enough for 4 people

INGREDIENTS -- Scallops
16 ea. u-10 scallop
1 tbsp. canola oil
Kosher salt
Fresh cracked white pepper

METHOD
In a sauté pan bring to high heat. Add 1 tbsp. of canola oil and swirl around the pan to coat. Season scallops with salt and pepper. Place scallops in pan; be careful not to overcrowd them. Cook until the bottom of the scallop starts to turn golden brown.
Add a tbsp. of unsalted butter and place pan in 350-degree oven. Cook scallops until medium temperature. (Approx. 3-5 min.)

INGREDIENTS -- Curry Aioli
2-cup mayonnaise
½ cup madras style curry (preferably sun brand)
Zest of 3 lemons
1 tbsp. lemon juice, strained

METHOD
In a stainless steel bowl, mix mayonnaise, lemon, curry, lemon, salt and pepper.
Reserve in refrigerator, until ready to use.

INGREDIENTS -- Grilled Romaine
4 ea. hearts of romaine
5 cloves garlic, thinly sliced
2-tbl-canola oil
Salt and pepper

METHOD
Toss romaine hearts with garlic, canola oil, salt and pepper and place on medium heat on the grill. Cook romaine on all sides, until it picks up some nice grill marks and softens, but still holds its shape.