Talley Farms Fresh Harvest


Brussels Sprouts Slaw with Cara Caras and Scallops

From Chef Casey Walcott of The Sea Venture in Pismo Beach. This was one of the recipes in the Chef Competition at the Inspired Home Expo in Paso Robles in February of 2017.


8 large Scallops
Place scallops on a plate with some sort of a lid to cover the scallops. With a smoking gun fill chamber with apple wood chips and smoke the scallops trapping the smoke under the lids let the smoke sit until ready to cook.
½ lb Brussels sprouts shaved fine
½ Cara Cara orange juice
2 table spoon lemon aioli
¼ bunch cilantro chopped
Salt pepper to taste
¼ shredded carrots
Place all ingredients in small mixing bowl and mix together. Set aside
In small mixing bowl carefully place all ingredients gently toss making sure not to bruise the fruit set aside
2 each Clementine peeled sectioned and diced
2 kiwi peeled diced
½ Cara Cara diced
½ apple diced
1 tablespoon Hoisin 
Salt pepper to taste 


Heat a large sauté pan on med/high heat add cooking oil or clarified butter to coat bottom of pan. Make sure the pan is hot but not smoking place scallops in pan. Cook for a couple minutes on both sides (cook time will vary based on the size of the scallop). Remember the scallop should be easily removed from pan if it is sticking cook a little longer then it will release.  
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