Pan Seared Diver Scallops

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
1 serving
Level:
Easy

Ingredients
  • 4 ounces porcinis
  • 3 cipollinis
  • 2 tablespoons clarified butter, plus 2 tablespoons
  • 2 tablespoons vegetable oil
  • 6 ounces diver scallops
  • Salt
  • 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
  • Salt
  • Freshly ground pepper
Directions
  • 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.

  • Wash fingerling potatoes and slice thin using a mandolin or knife. Season with salt and pepper. Brown in 2 tablespoons clarified butter.

  • Combine mushrooms, spinach and potatoes on center of plate. Top with scallops. Place onions around scallops and top it all off with Hot Bacon Vinaigrette.

Hot Bacon Vinaigrette:
  • In a saucepot, render bacon. Add shallots and sweat. Add vinegar and reduce by 3/4. Add demi-glace and reduce by 1/2. Melt in whole butter slowly. Strain. Adjust seasoning with salt and pepper.

  • 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.


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