Pan Seared Diver Scallops Food

PAN SEARED SEA SCALLOPS

Steps:

• Start with fresh sea scallops, as large as you can buy. If you buy them frozen, defrost before preparing the recipe.
• Preheat oven to 450 degrees.
• Heat olive oil in pan over medium heat. Rinse scallops with cold water, pat dry with paper towels.
• Pour pan searing flour into quart size plastic bag; coat scallops one by one with flour shaking off excess.
• Add scallops to pan; when scallops appear brown paper bag color 1/4 up flip with tongs.
• Add butter and spoon butter over scallops as "crusting" occurs.
• Transfer scallops and butter oil mixture to oven safe dish and place in oven for 7- 10 minutes and enjoy!

SAMBUCA SEARED DIVER SCALLOPS WITH ROASTED RED PEPPER BRIE CREAM

Steps:

• Sauce:
• Heat oil in a medium pan and lightly brown garlic. Add cream, shallots, and stock. reduce by half. Remove from heat and stir in brie, tomato paste, roasted peppers, and thyme. Puree in a blender or food processor until smooth. Add salt and pepper.
• Scallops:.
• Heat olive oil in a saute pan over medium heat. Dust scallops with flour and saute until brown. Pour sambuca into pan to deglaze (be careful when pouring liquor into hot pan to avoid flaming). Place 5 scallops on each plat in a pool of sauce.

PAN SEARED DIVER SCALLOPS AND SEA URCHIN BEURRE BLANC

Steps:

• For the beurre blanc:.
• In a medium sauce pot, simmer shallots, white wine vinegar and tarragon for 3-4 minutes.
• Add white wine and fish stock, continue to reduce by half and strain.
• In a medium sauce pot, slowly add a ¼ lb of butter to the mixture until emulsified.
• With a hand held blender, puree the sea urchin and whipping cream to the emulsified mixture.
• Season to taste, with salt and pepper.
• In a large fry pan over medium heat, pan sear scallops 3-4 minutes.
• Assemble ingredients in a scallop shell.
• For the parsnip puree:.
• In a medium size pot, cook chopped parsnip with milk, honey, bay leaf and a pinc of salt for 15-20 minutes.
• Strain and puree in a food processor, slowly adding 3 T of butter.
• Pass through tamis to remove any fibrous strands.

SEARED DIVER SCALLOPS WITH CAPER-HONEY SAUCE

Steps:

• In a blender, combine the vinegar, capers, honey and about half of the dill and tarragon and blend until smooth. While blending, slowly add the olive oil to emulsify. Season with salt and pepper. Reserve at room temperature for finishing.
• Score the scallops by making 1/8-inch-deep crosshatches across the top side of each (like a checkerboard). Season with freshly cracked black pepper. Dry the scallops thoroughly on paper towels.
• In a medium saute pan, heat the canola oil over medium-high heat until it just begins to show ripples. Place the scallops scored-side down into the oil for 2 to 3 minutes. Add the butter to the pan and flip the scallops over; cook for 1 more minute for medium rare. Season with salt.
• Place the scallops on a serving plate and spoon some of the caper-honey sauce over the top. Top with the remaining tarragon and dill.

PAN SEARED DIVER'S SEA SCALLOPS WITH FRESH BLACKBERRY COULIS

Steps:

• In a saucepan combine Blackberry wine, bay leaves, allspice berries, whole cloves, Serrano pepper, blackberries and dash sea salt.
• Bring wine to a full boil and reduce by half.
• Place Blackberry Coulis in a bowl. Discard bay leaves, allspice and cloves. Puree Coulis and strain using a fine-mesh sieve. Hold Blackberry Coulis warm for service.
• Rinse scallops under cold water and pat dry. In a bowl combine Old Bay Seasoning, Cajun Seasoning, fine sea salt, white pepper and whisk in olive oil. Toss scallops until coated.
• In a sauté pan melt butter, add scallops and sear 1-2 minutes per side. Do not over crowd the pan. Add Chardonnay wine and reduce by half.
• Cover warm plates with Blackberry Coulis, place 3-scallops per plate.
• Garnish plates with Fresh Mint Sprigs and Serrano Pepper.

PAN ROASTED DIVER SCALLOPS WITH POTATO AND CELERY ROOT PUREE AND BROWN BUTTER

Steps:

• For the potato and celery root puree:
• Place the potatoes and diced celery root in a saucepot with enough cold water to cover. Add salt and bring to a boil. Allow to cook until cooked through and fork tender, about 15 minutes. Drain the potatoes, reserving 1/2 cup potato water for the sauce, and add the potatoes to a potato ricer over a bowl. Add the butter, making sure it is equal parts butter and mashed vegetables, and stir to combine. Taste the mixture and season with salt.
• For the salad:
• Place the shallot, salt, apple cider vinegar into a bowl and drizzle in about 1/2 cup extra-virgin olive oil. Taste and re-season, if needed, and pour over the julienned celery root. Add the apples and toss to coat. Just before serving add the celery leaves to the salad and toss to combine.
• For the scallops:
• Season the scallops on both sides with salt. Place a large saute pan over medium heat and add the oil. Once heated, add the scallops and sear until golden brown on both sides, about 2 to 3 minutes per side. Be careful not to overcook. Ideally you are looking for a tender middle, medium at the most.
• Turn down the heat to medium-low on the pan and add the butter, thyme sprigs and the juice of 1 lemon. Once the butter has melted and browned, add about 1/2 cup potato water, season with salt and taste. Turn off the heat and set aside.
• For each serving:
• For each serving, plate a spoonful of the mashed potatoes in the middle of the plate. Top with 3 scallops and a large spoonful of the salad over the top. Spoon the sauce over the scallops and around the plate.

SEA SCALLOPS WITH SAUCE MEUNIERE

Steps:

• Rinse scallops in cold water; pat dry with paper towels.
• In a large saute pan, heat 3 tablespoons butter on high heat until sizzling; add scallops.
• Immediately reduce heat to medium, and cook scallops 2 to 3 minutes per side until lightly browned, turning once.
• Melt the rest of the butter in with the scallops then add the chopped green onions and the garlic, tossing to coat and saute for 2 minutes.
• Add the wine and cook for 1 minute more.
• Remove from heat and season with salt and cayenne; sprinkle with the snipped parsley.
• Serve hot with a generous squeeze of fresh lemon.

PAN SEARED DIVER SEA SCALLOPS ACCOMPANIED BY POTATO-CUCUMBER SALAD AND VERJUS DU PERIGORD

Steps:

• Wash, peel, and rewash potatoes. Cut off edges of potato to form a rectangle. Keep edges for cooking with the chicken stock. Slice potato length-wise in 1/4-inch slices. Do the same width-wise, forming 1/4-inch cubes when finished.
• Wash, peel, and rewash cucumbers. Cut cucumbers in half; scrape the seeds out with a spoon and cut in half one more time. Then cut into diced cubes the same size as potatoes. You should have equal amounts of potatoes to cucumbers.
• Reduce the chicken stock with the potato edges by 75 percent or until the potato edges until they are soft. Smash the potato edges to form a smooth puree.
• Blanch the potato cubes in salted water.
• Heat extra-virgin olive oil in a saute pan. Lightly sear the shallots and cucumbers. Add the cornichons and vinegar. Cook until everything is al dente, then stir in the chicken stock puree and potato cubes. Season with freshly ground pepper and salt.
• For the Parsley Butter: Place the butter in a food processor and blend until smooth. When the butter is smooth, add fresh Italian parsley. Blend the butter and the parsley together until the parsley emulsifies with the butter. Add a touch of salt. Cool mixture to preserve the green color and fresh taste of the parsley.
• For the Verjus du Perigord: Over medium heat, melt the sugar, and cook until caramelized and golden brown. Add the verjus and reduce the liquid to 1/3 the volume. Add the veal stock and reduce by 1/4. Remove the foam that accumulates on top of the stock. Add creme fraiche and blend with hand blender. Slowly add the extra-virgin olive oil to form an emulsion and hand blend again.
• Preheat the oven to 400 degrees F.
• Over a low flame melt a little olive oil and butter in a pan. It is important to keep the temperature very low, so the butter remains brown and maintains a nutty flavor.
• Lightly sear the scallops until golden brown on both sides. After searing the scallops, remove them from the pan and place on a drying rack.
• Bake for 2 to 3 minutes (depending on the size). The scallops should be medium rare. Reheat the potato-cucumber salad and add the butter at the last minute to retain the color and freshness of the parsley. On a hot, oversized plate, place the potato-cucumber salad in the center of the dish. Place the scallops on top. Drizzle the tops of the scallops with warm verjus and serve.

PAN SEARED DIVER SCALLOPS

Steps:

• 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.
• 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.