Pan-Seared Sea Scallops  Ingredientes:       12 large  sea scallops    8 slices diced bacon       2 shallot    1 cup corn       6 small  cooked redskin potatoes, diced    1 tsp fresh thyme       1 tsp fresh chives    dash salt and pepper       1/2 cup butter    handful parsley

Preparación:

1. Sear the seasoned sea scallops over medium-high heat. Make sure you sear a good crust on them to lock in their natural juices. Place the fresh seared scallops in an oven-safe container and finish them at 350°F for 4 to 5 minutes. 2. In the same sauté pan, add the diced bacon with 1 tablespoon of the butter and let the fat render over medium-low heat. Once the bacon is rendered half way, add sliced shallot, diced potato and corn. Let these cook together for 3-4 minutes, until everything is heated through. Finish with salt and pepper and fresh herbs. 3. In a separate sauce pan, add the remaining butter in small cubes and allow to melt over low heat. Once the butter is liquid, turn the heat up to medium high. The butter will boil for about 3-4 minutes. You will notice steam evaporating from the butter; once this stops, immediately turn off the heat and add the hazelnuts. Brown speckles in the butter are desirable; these are Browned milk solids. Ladle over scallops

Categorías:  Dinner, Main Dishes, Seafood, Skillet

Porciones:  2

Tiempo estimado de preparación:  35 min.

Idioma:  Inglés

Compartido por:  Jilly    2010/01/03