Pan Seared Diver Scallops
Serves: 2
Marley Adams
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
46
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
110 g
Porcini2 tbsps
Vegetable Oil170 g
Scallop (diver)1
Salt1 bunch
Baby Spinach450 g
Butter (softened)30 g
Slab Bacon (smoked)1 cup
Shallot (sliced)1 cup
Sherry Vinegar30 g
Glace (demi-)Directions:
1
Clean porcinis with a damp cloth
2
Remove caps from stems and slice
3
Trim outer part of stem with paring knife, slice, and set aside
4
Peel cipollinis and cut lengthwise
5
Carmelize in 2 tablespoons clarified butter and set aside
6
Heat oil on saute pan
7
Season scallops with salt and pepper
8
Sear until carmelized on both sides
9
Wash baby spinach and dry
10
Add butter to a small saute pan and melt
11
Add spinach and cook until wilted
12
Wash fingerling potatoes and slice thin using a mandolin or knife
13
Season with salt and pepper
14
Brown in 2 tablespoons clarified butter
15
Combine mushrooms, spinach and potatoes on center of plate
16
Top with scallops
17
Place onions around scallops and top it all off with Hot Bacon Vinaigrette
18
In a saucepot, render bacon
19
Add shallots and sweat
20
Add vinegar and reduce by 3/4
21
Add demi-glace and reduce by 1/2
22
Melt in whole butter slowly
23
Strain
24
Adjust seasoning with salt and pepper