Recipe courtesy of Reed Groban
Seared Sea Scallops
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.
- Level: Intermediate
- Total: 1 hr 21 min
- Prep: 1 hr 15 min
- Cook: 6 min
- Yield: 2 servings
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
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
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
Sweet Potato Curls
1 sweet potato
Hot oil, for frying
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.
