Travel Reference
In-Depth Information
301
Dayboat Diver Scallops
Crust scallops on one side with porcini powder and set
aside.
4 U-8 scallops
1 teaspoon porcini powder
Place apple juice on low heat and reduce until syrup
consistency. Set aside for later.
16 ounces apple juice
1 teaspoon olive oil
1 ounce shallot
In sauté pan, add olive oil, and sauté shallots, garlic,
saffron, and tomatoes together, and allow it to cook
on low heat for 10 minutes. Add fish stock and season
with salt and pepper and set aside. This is your sauce.
1 ounce garlic
6 strands saffron
3 tomatoes for chutney
4 ounces fish stock
2 teaspoons salt
In another sauté pan, heat olive oil and sear scallops
on side with porcini powder until golden brown. Turn
over and sear other side until golden brown. Let this
cook until scallops are medium rare. Add leeks at last
moment to pan for 1 minute.
Pepper
½ cup julienned leeks
To plate dish, place scallops on leeks, then place tomato
saffron sauce over scallops. Drizzle apple reduction
over scallops as a finishing touch.
.
YIELD
,
Serves 1
