This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe in the proportions indicated, and, therefore, we cannot make any representation as to the results.
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 5 reviews
By cainjunk_9506813
charlotte, NC
on December 20, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The garlicky spinach really does it for me. As a quick meal or snack sometimes I don't make the sauce, but instead I lightly brush Hoisin sauce (sweet asian bbq sauce on the scallops after they are seared.
By debbie_389574
Salt Lake City, UT
on May 03, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I've made this several times and always to rave reviews. This sauce is sooooo good. After the first time I streamlined it a little by eliminating the spinach and the pancetta, just topped the flapjacks with the scallops, the sauce and very thinly julliened, fried sweet potatoes. I've also made it with halibut in place of the scallops.
By chickync_6798502
Pittsford, NY
on January 30, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Scallops lacked any flavors and it took much longer to brown and cook through than the receipe suggests.
Read all 5 reviews