Recipe courtesy of Kathy Cary
and
Drew Nieporent
Seared Sea Scallops with Mango and Jalapenos
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 451
- Total Fat
- 29
- Saturated Fat
- 15
- Carbohydrates
- 32
- Dietary Fiber
- 4
- Sugar
- 12
- Protein
- 18
- Cholesterol
- 95
- Sodium
- 806
- Total: 4 hr 15 min
- Prep: 4 hr
- Cook: 15 min
Ingredients
1 1/2 pounds sea scallops, cut in 1/2inch horizontally
1 tablespoon Dijon mustard
1/2 teaspoon Kosher salt
1/4 teaspoon pepper
2 tablespoons fresh tarragon
Sauce:
8 tablespoons butter
3/4 cup chopped shallots
1 jalapeno, diced
1/4 cup dry sherry
1 1/2 tablespoons frozen orange juice concentrate
1/2 cup heavy cream
1 teaspoon fresh tarragon
1/2 teaspoon Kosher salt
1/4 teaspoon pepper
6 ounces fresh spinach
2 potatoes, julienned
Oil
1 mango, sliced
Directions
- Heat a skillet. Add 4 tablespoons of butter and sear scallops on both sides until golden. Remove and cover.
- Add remaining 4 tablespoons butter and saute shallots and jalapenos. Add sherry, deglazing the pan followed by the orange juice, cream, tarragon, salt and pepper.
- To Assemble:
- Place small spinach leaves in middle of plate. Top with thin, fried potato strips. Ladle sauce around and place seared scallops on top. Decorate each plate with mango slices and sprigs of fresh tarragon.
- Marinate the scallops in this mixture 4 hours or overnight. .