Recipe for Seared Maine Scallops - New York News

Recipe for Seared Maine Scallops

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Recipe for Seared Maine Scallops, Georgia Field Pea, Sweet Corn and Tasso Ham Succotash and Roasted Lemon Vinaigrette.

Scallops:

  • 16 ea Scallops, Maine or other dry packed Scallop
  • 2 tsp Sea Salt
  • 2 oz Vegetable Oil

Season the scallops on each side with salt. Heat oil in a saute pan, when the oil is hot enough that it sizzles, add the scallops and cook 2 min per side.

Field Pea Succotash:

  • 2 Cups Field pea mix (lady peas, crowder peas, butter beans, black eyed, English peas), each cooked or blanched in boiling water until soft.
  • 2 Tbsp Butter
  • ½ Cup Tasso ham, diced
  • ½ Cup Onion, diced
  • 1 Cup Sweet corn
  • ¼ Cup Mixed herbs (parsley, chive, thyme, tarragon) to taste Salt to taste Pepper

Heat a sauté pan, melt the butter and sweat the onions, corn and tasso ham. Add the cooked peas, finish with herbs, salt and pepper.

Roasted Lemon Vinaigrette:

  • 10 ea Lemons
  • 3 ea Garlic cloves, crushed
  • 1 bunch Thyme
  • 1/4 Cup extra virgin olive oil
  • 1/2 tsp salt
  • ½ tsp pepper
  • 1 Cup lemon puree
  • ¾ Cup champagne vinegar
  • ½ cup honey
  • 1 ½ Cups extra virgin olive oil

Preheat oven to 350F. Toss the lemon haves with garlic, thyme, olive oil, salt and pepper in a mixing bowl. Place on a rack on a sheet pan, cut side up. Roast lemons until soft. Once cool, squeeze out the lemon puree through a basket strainer. This will yield 1 cup of lemon puree. Whisk in champagne vinegar, honey and olive oil. Season to taste.

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