Pan Seared Diver Scallops
- 4 ounces porcinis
- 3 cipollinis
- 2 tablespoons clarified butter, plus 2 tablespoons
- 2 tablespoons vegetable oil
- 6 ounces diver scallops
- Freshly ground black pepper
- 1 bunch baby spinach
- 1 tablespoon butter
- 2 ounces fingerling potatoes
- Hot Bacon Vinaigrette, recipe follows
- Hot Bacon Vinaigrette:
- 1 ounces smoked slab bacon
- 1/4 cup sliced shallots
- 1/2 cup sherry vinegar
- 1/2 ounce demi-glace
- 1/4 pound butter, softened
- Freshly ground pepper
Clean porcinis with a damp cloth. Remove caps from stems and slice. Trim outer part of stem with paring knife, slice, and set aside.
Peel cipollinis and cut lengthwise. Carmelize in 2 tablespoons clarified butter and set aside.
Heat oil on saute pan. Season scallops with salt and pepper. Sear until carmelized on both sides.
Wash baby spinach and dry. Add butter to a small saute pan and melt. Add spinach and cook until wilted.Hot Bacon Vinaigrette:
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.
Recipe courtesy Louis DiGiovanni
Show-Stopper Seared Scallops with Lemon Scented Bread Crumbs and Fettuccine with Saffron and Asparagus
Recipe courtesy of Rachael Ray