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Pan Seared Diver Scallops
Published: Aug 5, 2009
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From Camelot Club
Ingredients:
6ea U-10 scallops
¼ cup medium diced purple onions
½ cup medium diced sweet potatoes
½ cup medium diced green zucchini
½ cup medium diced yellow squash
1 cup mandarin orange juice
3 Tbsp granulated sugar
1Tbsp corn starch
1 Tbsp water
5-8 dashes Tabasco sauce
3 Tbsp whole unsalted butter
1 Tbsp canola oil
Salt & white pepper to taste
For the hash:
1) Melt butter in sauté pan over medium high heat & sauté purple onions & sweet potatoes together for 3-4 min until just starting to become tender.
2) Add the zucchini & squash to this mixture & sauté until they are just cooked through then season to taste with salt, white pepper, & Tabasco. Set aside & keep warm.
For the sauce:
1) Bring Mandarin orange juice & sugar to a boil, then make a slurry by combining the corn starch & water thoroughly.
2) Add the slurry to the simmering orange juice by whisking in, let simmer for 5 minutes then set aside.
For the scallops:
1) Season each scallop with salt & white pepper.
2) Heat a sauté pan over medium-high heat then add the canola oil & sear scallops on each side until golden brown
Assembly:
1) Place a mound of the vegetable hash in the center of the plate
2) Set all three scallops next to each other on the hash
3) Drizzle each scallop with the orange glaze and some around the plate as well
