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Diver Scallops, Lemon and Brown Butter

02

Mar
2015

Diver Scallops, Lemon and Brown Butter

On 02, Mar 2015 | In | By admin

Sear these scallops in a sea of butter to give it a nutty, toasted flavor and then top it off with a lemon puree to bring out the scallops’ freshness.

16-20 ea. large sea scallops

2 ea. lemons (segmented)

1 tbsp. capers

1 tbsp. aged balsamic vinegar

¼ cup parsley leaves

 

lemon puree: ½ cup

200 gm. meyer lemon zest (using peeler)

1 pinch turmeric

1 qt. simple syrup

1ea. lemon (juiced)

15 gm. lemon aggrumato oil

 

*Blanch lemon peel in boiling salted water for 45 seconds. Shock and drain. Add lemon peel to simple syrup with turmeric and cook about 10 minutes until tender. Separate solid from liquid and reserve liquid. Vita prep peel with liquid, lemon juice and lemon oil as needed. Season with salt and pass through tamis.

 

*Sear scallops until golden on one side. Flip over and remove fat from pan. Add butter to pan and begin to brown. Pull pan off the heat and add capers, lemon and parsley to the pan. Plate with lemon puree. Spoon cooking juices over top and garnish with a few drops of vinegar.

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