Nan and Byron's introduces new spring menu

Nan and Byron's introduces new spring menu

Recipe: Seared Sea Scallops, creamy yukon potatoes, caramelized brussels sprouts, orange pan sauce

Courtesy: Chef Jamie Lynch – Nan and Byron's and 5Church

4 each U-12 dry packed scallops

1 Tblsp canola oil

1/4 cup dry white wine

1 each orange, segmented and juiced

1/4 cup chicken stock

2 Tblsp butter, small cubes

1 Tblsp fines herb

salt and white pepper to taste

2 Tblsp creamy yukon potato puree

1/2 cup brussels sprouts, roasted in the oven till caramelized


lightly season the scallops with salt and ground white pepper. In a hot sauté pan, sear the scallops with the canola oil for about 2 minutes or the they become golden brown. Flip them over and add 1 small cube of butter and baste the scallops for 1 minute more. Be careful not to overcook. Fresh scallops should be eaten no more than medium. Remove the scallops from the pan and dump the fat.  Return the pan to medium heat and deglaze with the white wine and juice from the oranges. Add the chicken stock and butter and reduce by 1/2.  Add the orange segments and fines herbs and season to taste with salt.

To plate:

Spread the potato puree in the center of the bowl, place a pile of brussels sprouts on top of the potato. Arrange the scallops on top of the brussels sprouts in a pyramid. spoon the sauce around and over the scallops.