Seared Diver Scallops

OLIVE OIL 1 T

SCALLOPS 12 LARGE OR 16-20 MEDIUM

KOSHER SALT PINCH

FRESH GROUND BLACK PEPPER PINCH

FOIE GRAS BUTTER 4 OZ

FENNEL PUREE 8 OZ

SAUCE VIERGE ‘THE VIRGIN SAUCE ½ C

ADD OIL TO A NON-STICK SAUTE PAN AND HEAT OVER MEDIUM-HIGH HEAT. LIGHTLY SEASON SCALLOPS WITH SALT AND PEPPER AND RESERVE.

ONCE OIL IN PAN BEGINS TO SHIMMER AND BRIEF WHIFFS OF SMOKE RISE, PAT SCALLOPS WITH A PAPER TOWEL TO ABSORB ANY MOISTURE (THIS WILL HELP THE BROWNING PROCESS) AND PLACE IN HOT PAN. LEAVE ROOM BETWEEN SCALLOPS. REPEAT PROCESS WITH REMAINING SCALLOPS IF NECESSARY.

COOK SCALLOPS 3-4 MINUTES WITHOUT DISTURBING THEM. TURN SCALLOPS OVER CAREFULLY WITH A SPATULA. TOP SCALLOPS WITH A PIECE OF FOIE GRAS BUTTER AND COOK FOR 3-4 MINUTES. BUTTER WIILL MELT INTO AND AROUND SCALLOP (BASTING) AS IS COOKS.

REMOVE SCALLOPS FROM PAN AND RESERVE ON A TOWEL LINED PLATE.

ASSEMBLE THE DISH:

WARM 4 LARGE BOWLS OR PLATES IN OVEN FOR 2-3 MINUTES. REMOVE PLATES AND ARRANGE ON WORK SURFACE.

PLACE 2 OUNCES OF FENNEL PUREE IN THE CENTER OF EACH DISH.

PLACE 4 SCALLOPS EVENLY AROUND THE EDGE OF THE FENNEL PUREE.

SPOON THE SAUCE VIERGE IN THE MIDDLE OF THE FENNEL PUREE.

LASTLY, ENJOY.

SAUCE VIERGE:

ROMA TOMATO 2 – CHOPPED FINE

SHALLOT 1 TBS - MINCED

GARLIC ½ tsp - MINCED

LEMON ZEST FROM ½ OF A LEMON

CORRIANDER SEED 1 Tsp – TOASTED

TARRAGON 1tsp – MINCED

EXTRA VIRGIN OLIVE OIL 2 T

SALT PINCH

BLACK PEPPER PINCH

COMBINE ALL INGREDIENTS IN MIXING BOWL AND STIR TO COMBINE. RESERVE.

FOIE GRAS BUTTER:

FOIE GRAS 2 OZ – ROOM TEMP

BUTTER 2 OZ – ROOM TEMP

SHALLOT 1tsp

GARLIC ½ tsp

PARSLEY 1 tsp – MINCED

SALT PINCH

BLACK PEPPER PINCH

PLACE ALL INGREDIENTS IN MIXER FITTED WITH PADDLE ATTACHMENT AND WHIP UNTIL WELL COMBINED.