Pan Seared Diver Scallop from The Grape - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Pan Seared Diver Scallop from The Grape

Scallops:

Take a towel and Pat scallop Dry. Season with salt & pepper.  Heat a skillet with 3 tbsp oil. Sear scallop on each side. Remove from pan and finish in a 400 degree oven.

Blood Orange Citrus Buerre Blanc:
INGREDIENTS

1 Cup Blood Orange Juice

1 bunch thyme

2 tsp chopped garlic

2 tsp chopped shallot

1 cup white wine

1/2 lb butter

3 tbsp heavy cream

PROCEDURE

Add butter to sauce pan and cook shallot, garlic and thyme. When cooked add white wine and reduce by half. Add blood orange juice and reduce by half again. Add cream and bring to A GENTLE SIMMER. Remove from heat and slowly whisk in butter to avoid the sauce from breaking. Season with salt and pepper to taste.

Purple and Green Cauliflower:
PROCEDURE

Blanch in boiling water until tender, Remove from pot and shock them in an ice bath. To reheat add butter in a sauce pan and heat in the melted butter. Add salt and pepper to taste.

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