Seared Sea Scallops

Ingredients

• 2 tablespoons olive oil
• 6 U-10 scallops
• Salt and pepper
• 10 leaves spinach
• 2 tablespoon garlic
• 4 tablespoons white wine
• Corn flapjacks, recipe follows
• Orange honey butter, recipe follows
• 2 teaspoons cooked and crumbled pancetta
• 2 teaspoons chopped chives
• Sweet potato curls, recipe follows

Directions

In a very hot pan with olive oil, sear the scallops; season with salt and pepper. Saute spinach with garlic and white wine to scald the spinach.

In the center of the plate, place 2 flapjacks. Place orange honey butter on top of flapjacks. Then top with spinach. Place scallops on the plate, in between the flapjacks. Place pancetta and chive in-between the scallops. Garnish with sweet potato curls.

Corn Flapjacks:

• 4 ounces pureed corn
• 1/4 cup corn kernels
• 1/2 cup flour
• 1/3 cup milk
• 1 teaspoons sugar
• 3/4 teaspoons salt
• 1 teaspoons baking powder
• 1/3 teaspoon baking soda

Combine all ingredients. On a griddle using pan spray, drop 1 ounce of batter. Cook until golden brown.

Orange Honey Butter:

• 1/2 cup white wine
• 1/2 cup orange juice
• 1 tablespoons chopped garlic
• 1 tablespoons chopped shallot
• 1 thyme sprig
• 2 ounces heavy cream
• 1/2 pound butter
• 2 ounces honey

Reduce wine, orange juice, garlic, shallots, and thyme to sec (dry). Add heavy cream; reduce by half. Whisk in butter. Slowly finish with honey.

• Sweet Potato Curls
• 1 sweet potato
• Hot oil, for frying

Using a vegetable peeler, cut curls from sweet potato. Deep fry until crisp.