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.















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