pan-seared diver scallop, fusion blend, cherry heirloom tomatoes, chipotle-lime mayo, summer greens
Recipe courtesy of Anthony Capua, Executive Chef, Brentwood Country Club (Los Angeles)
Ingredients
- Ingredients for Diver Scallops:
- u-8 scallops - 3 ea.
- sea salt - 1 Tbsp.
- pepper - 1 Tbsp., coarse ground
- butter - 1 tsp.
- lemon - 1 oz.
- unsalted butter - 1 oz.
- canola/olive oil - 1 oz., 75/25
- Ingredients for Arctic Gardens Fusion Blend/Cherry Heirloom Tomatoes:
- Arctic Gardens Fusion Blend - 1 cup
- 1/4 cup - heirloom cherry tomatoes
- canola/olive oil - 1 oz., 75/25
- Ingredients for Chipotle-Lime Mayo:
- mayo - 1 cup
- adobo chipotle purée - 1/4 cup
- lime - 1 ea., juiced
Instructions
Procedure for Diver Scallop:
- Remove foot scallops and pat dry with linen-free towel.
- Place on pan and salt and pepper 45 seconds before placing in sauté pan. Place pan on medium-high heat and add oil.
- Once pan is warm, after seasoning scallops, place in pan. Sear for 3-4 minutes until the sides become golden-brown. Flip once medium-hard sear is acquired.
- Add lemon, wine and butter and baste for 2-3 minutes on low heat.
- Remove scallops and rest them until medium.
Procedure for Arctic Gardens Fusion Blend and Cherry Heirloom Tomatoes:
- Place a small sauté pan on medium heat until pan is warm.
- Add oil followed by fusion blend and begin to sauté. Season with salt and pepper.
- Once blended vegetables and beans are sautéed, add heirloom tomatoes and sauté for 45 mins to slightly cook but keep integrity of skins. Take off heat and place on plate.
Procedure for Chipotle-Lime Mayo:
- Combine mayo, puée, and juice of 1 lime and whisk together for 45 seconds.
- Place in squeeze bottle.
Procedure for Garnish:
- Garnish appropriately with edible leaves and beet blush
pan-seared diver scallop, fusion blend, cherry heirloom tomatoes, chipotle-lime mayo, summer greens
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