 | Seared Sea Scallops with Mandarin Tangerine Coulis4 portions Kelly McCown, Consulting Chef |
| Seared Sea Scallops: | |
| • | 13 oz. Day Boat Scallops, U10, cleaned |
| • | 6 oz. Mandarin Tangerine Coulis |
| • | 3 oz. mache, washed |
| • | 2 asian pears, peeled, cored, quartered |
| • | 1 tbsp. argan oil |
| • | 1 oz. butter, unsalted |
| • | 1 oz. vegetable oil |
| • | 2 sprigs tarragon, fresh |
| • | salt and pepper, to taste |
| Method: | |
| 1. | Place a thick bottom sauté pan over high heat and allow to heat for 45 seconds. |
| 2. | While pan is warming, place scallops on a paper towel and dry well. |
| 3. | Season scallops with salt and white pepper. |
| 4. | Add vegetable oil to pan and heat for 30 seconds. |
| 5. | Remove pan from heat and carefully place scallops in the hot oil. |
| 6. | Return pan to the stove and reduce heat to medium high. |
| 7. | Turn the scallops over after approximately 1 minute, or until nice and golden brown. |
| 8. | Reduce heat to medium, and add the butter and the tarragon. Lightly baste the scallops for 1-2 minutes, or until slightly firm to the touch. |
| 9. | Remove scallops from pan and allow to drain. |
| 10. | While scallops are “resting”, place mache in a large mixing bowl. |
| 11. | Using a mandolin, shave the asian pears into the bowl along with the mache and season with argan oil, salt and white pepper. |
| 12. | Lay out four large plates, and sauce each plate with 1 ½ oz of Tangerine coulis. |
| 13. | Place two scallops on each plate and garnish the top with the pear and mache salad. |
| Mandarin Tangerine Coulis: | |
| • | 5 oz. The Perfect Purée Mandarin Tangerine Concentrate, thawed |
| • | 1/2 tsp. saffron threads |
| • | 1/4 tsp. granulated sugar |
| • | 1/2 oz. fresh lime juice |
| • | 1/2 oz. fresh lemon juice |
| • | 3/4 cup grape seed oil |
| • | 1 tsp. kosher salt |
| • | salt and white pepper, to taste |
| Method: | |
| 1. | In a thick bottom sauce pot place the Mandarin Tangerine Concentrate, saffron, and sugar. |
| 2. | Gently warm the concentrate over low heat to a temperature 95° F. Allow to cool slightly. |
| 3. | Place seasoned concentrate in a bar blender and at high speed emulsify the grape seed oil into the reduction. |
| 4. | Season with lemon and lime juice, white pepper, and salt. |