Recipe courtesy of Louis DiGiovanni
Pan Seared Diver Scallops
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 2019
- Total Fat
- 195
- Saturated Fat
- 103
- Carbohydrates
- 38
- Dietary Fiber
- 8
- Sugar
- 7
- Protein
- 35
- Cholesterol
- 465
- Sodium
- 2114
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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.