Recipe: Seared Sea Scallops - | WBTV Charlotte

Recipe: Seared Sea Scallops


Seared Sea Scallops with confit grape tomatoes, charred sugar snap peas, fava beans, fennel radish & arugula salad

From the kitchen of 5 Church Charlotte

For the Tomatoes:

1 pint grape tomatoes

1 Tbl. fresh thyme, chopped

1 Tbl. fresh oregano, chopped

1 Tbl. minced chives

1/2 C. red wine vinegar

1/2 C. extra virgin olive oil

2 tea. Sriracha

salt and pepper to taste

To finish the Dish:

Sugar snap peas, blanched for 15 seconds Fava beans, blanched and skin removed

1 ea. fennel bulb, shaved

3 ea. radish, shaved

baby arugula, small hand full

lemon vinaigrette

Flash fry the grape tomatoes for a few seconds until the skins pop. Remove from the oil and transfer to an ice bath to stop the cooking.  Whisk the remaining ingredients together vigorously.  Remove the tomatoes from the ice bath and peel away the skins. Add the tomatoes to the vinaigrette and marinate for at least thirty minutes.

In a cast iron pan sear the scallops for about two minutes per side or until medium. Remove to a plate to rest. discard the cooking fat and return the pan to heat. Add snap peas to the pan and let caramelize for a second before adding the fava beans. Spoon the beans and peas over the scallops. Arrange the confit tomatoes around the plate. Toss the shaved vegetables with lemon vinaigrette and place on top of the scallops. drizzle alittle of the marinating liquid around the plate to finish.

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