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 of Reed Groban
Episode: Scottsdale, AZ
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Total:
1 hr 21 min
Prep:
1 hr 15 min
Cook:
6 min
Yield:
2 servings
Level:
Intermediate

Ingredients

Corn Flapjacks:
Orange Honey Butter:
Sweet Potato Curls

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:

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

Orange Honey Butter:

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

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

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