Seared Jumbo Sea Scallops from Martha’s Vineyard

Submitted by Ron Cooke, Executive Chef; Austin Country Club; Austin, TX

by C&RB Staff (editor@clubandresortbusiness.com)
February 2007
 

Amt  Ingredient
3 U-10 count (large) scallops
1 tbsp. olive oil
1 lime, juice and strain
2 oz. + 1 oz. unsalted butter
4 oz. haricots verts
To taste salt and white pepper
1/2  pink grapefruit, peeled and diced
6 oz. sun-dried tomato risotto triangles
 (see recipe)

Procedure: 
• Heat olive oil in a skillet, sear scallops. Remove the scallops from the pan and deglaze with lime juice. Finish sauce with 2 oz. butter to create a lime beurre blanc.
• Poach haricots verts, then season with 1 oz. butter and salt and pepper to taste.
• To plate up, arrange sun-dried tomato risotto triangles with scallops and haricots verts. Top the scallops with the lime beurre blanc.
• Garnish with grapefruit segments. 

Yield: 1 servings