Pan Seared Diver Scallops Recipe

Pan Seared Diver Scallops

Recipe courtesy of Louis DiGiovanni

• Level: Easy
• Yield: 1 serving
• Total Time: 40 minutes (20 min prep + 20 min cook)

Nutritional Information Per Serving

• Calories: 2019
• Total Fat: 195 g
• Saturated Fat: 103 g
• Carbohydrates: 38 g
• Dietary Fiber: 8 g
• Sugar: 7 g
• Protein: 35 g
• Cholesterol: 465 mg
• Sodium: 2114 mg

Ingredients

• 4 ounces porcini mushrooms
• 3 cipollini onions
• 4 tablespoons clarified butter, divided
• 2 tablespoons vegetable oil
• 6 ounces diver scallops
• Salt and freshly ground black pepper
• 1 bunch baby spinach
• 1 tablespoon butter
• 2 ounces fingerling potatoes
• Hot Bacon Vinaigrette (recipe below)

Hot Bacon Vinaigrette

• 1 ounce smoked slab bacon
• 1/4 cup sliced shallots
• 1/2 cup sherry vinegar
• 1/2 ounce demi-glace
• 1/4 pound softened butter
• Salt and freshly ground pepper to taste

Instructions

1. Wipe the porcini mushrooms clean with a damp cloth. Separate the caps from the stems, slice both, and set aside.
2. Peel the cipollini onions and cut them lengthwise. Saut in 2 tablespoons of clarified butter until deeply caramelized, then set aside.
3. Heat vegetable oil in a saut pan over medium-high heat. Season scallops generously with salt and pepper. Sear them until both sides develop a golden, caramelized crust, about 3-4 minutes per side.
4. Rinse and dry the baby spinach. Melt 1 tablespoon butter in a small saut pan, add spinach and cook until wilted.
5. Wash fingerling potatoes and slice them thinly. Season with salt and pepper, then brown in the remaining 2 tablespoons clarified butter until crispy and golden.
6. On the plate, combine mushrooms, spinach, and potatoes in the center. Crown with seared scallops, arrange caramelized onions around them, and drizzle the Hot Bacon Vinaigrette generously over the dish.

Hot Bacon Vinaigrette Preparation

1. Render the bacon in a saucepan until crispy. Add the shallots and sweat gently until softened. Pour in the sherry vinegar and reduce the mixture by three-quarters, concentrating the flavors.
2. Stir in demi-glace and reduce by half. Slowly whisk in the softened butter, then strain the vinaigrette through a fine-mesh sieve. Season with salt and pepper to taste.

Note: This recipe is provided by a professional chef or restaurant source and has not been tested for home preparation.