Caramelized Diver Scallops Recipe
Ingredients
- 2 Tbsp. Extra virgin olive oil divided ⓘ
- 1 c. Fresh corn kernels ⓘ
- 1/3 c. Finely-minced onions ⓘ
- 1 tsp Chopped garlic ⓘ
- 1/4 c. Small-diced red peppers ⓘ
- 1 head Frisee ⓘ
- 2 Tbsp. Minced parsley ⓘ
- 1/4 c. Water ⓘ
- 12 x Diver scallops removed from shell (use very large scallops if divers are not available) Salt to taste Freshly-grnd black pepper to taste ⓘ
- 1 c. Sugar (in a pie tin) ⓘ
- 1 c. Pureed truffle cream of corn warm (cook 1 c. of fresh corn down with cream, salt and pepper, puree and finish with truffle oil) ⓘ
Instructions
- In a saute/fry pan, heat the extra virgin olive oil.
- When the oil is warm, saute/fry the corn, onions, garlic, and peppers for 3 min.
- Season with salt and pepper.
- Add in the frisee, parsley and water.
- Cook to wilt the frisee, about 2 min.
- Remove from the heat.
- Season the scallops with salt and pepper.
- Dredge the scallops in the sugar.
- In a saute/fry pan, heat the remaining 1 Tbsp.
- of extra virgin olive oil.
- When the pan is smoking warm, caramelize the scallops for 2 to 3 min on each side.
- Remove from the heat.
- Spoon the sauce on the bottom of the plate.
- Mound the salad in the center of the sauce.
- Arrange the scallops around the salad.
- Garnish with shaved truffle, long chives, minced chives and Emeril's Essence.
- This recipe yields 4 appetizer servings.
Nutrition & Diet Analysis (per serving)
646
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).