IN THE KITCHEN WITH: Pier 22

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This week we went in the kitchen with chef Greg Campbell of Pier 22 for Shrimp and Scallop Togarashi Grill. Pier 22 is located on the Manatee River and boasts an extensive menu ranging from sushi, fresh fish. choice steaks and wild game. The restaurant also features outdoor and indoor seating. 
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Learn how to make Shrimp and Scallop Togarashi Grill and watch an instructional video below:

Shrimp and Scallop Togarashi Grill:
Ingredients:
• 3 shrimp
• 2 scallops
• Togarashi seasoning as needed
• 1/4 cup sesame oil
• 1/2 cup red pepper
• 1/2 cup nappa cabbage
• 1/4 cup snow peas
• 8 ounces egg noodles
• 1/4 cup soy sauce
• 1 tablespoon lemon
• 1 tablespoon lime
• 1 tablespoon orange
• Scallions as needed
• 3 ounces soy glaze

Instructions:
1. Place oil in a saute pan over medium high heat, and dredge seafood in Togarashi seasoning. Place seafood in the saute pan and saute until cooked through. If scallops are not done, remove shrimp and allow scallops to finish cooking.

2. Julienne all vegetables and set aside.

3. In a medium sauce pan or saute pan, add one tablespoon of sesame oil and saute vegetables for 1 to 2 minues. Add soy, lemon, lime and orange, and bring to a simmer. Add cooked egg noodles, and allow noodles to absorb liquid. Place egg noodles in center of plate, and add seafood on top of noodles. Drizzle soy glaze over top of dish, and garnish with sliced scallions