Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.
Pan Seared Scallops
PAN SEARED SEA SCALLOPS
Maggiano's Little Italy Copycat Recipe
4 sea scallops, rinsed and set aside on clean paper towel to dry
4 tablespoons olive oil
4 tablespoons red onion, finely minced
1 large garlic clove, grated
1/4 cup white wine
1 lemon, juiced and zested
4 tablespoons butter
1 tablespoon green onion, finely chopped
6 oz pasta of your choice, cooked al dente
Sauce: Saute onion in 2 tablespoons olive oil and 2 tablespoons butter until translucent. Add grated garlic and cook for another minute. Deglaze pan with Pernod, cook off alcohol and then add lemon juice and zest. salt and pepper to taste. Turn of fire and add 2 tablespoons of butter to glisten sauce.
Scallops: Lightly salt and pepper one side of each scallop. In a non-stick sauté pan, heat 2 tablespoons olive oil. When pan begins to smoke, put scallops seasoned side down and saute for 2-3 minutes without disturbing. Turn once, cook for another 2 minutes and turn pan off. Pour sauce over cooked pasta and toss through, reserving a few tablespoons to top scallops. Plate pasta, top with scallops and remaining sauce, garnish with chopped green onions.