Luma restaurant's scott bryan cooks scallops

Yield: 1 servings

Measure Ingredient
8 \N Diver scallops
2 \N Heads endive; sliced 1/4 inch
1 tablespoon Sugar
2 tablespoons Canola oil
\N \N One lemon; juice of
\N \N Chives; for garnish
½ cup Mussel juice or vegetable juice
\N \N Lemon zest
3 tablespoons Butter
1 tablespoon Extra virgin oil

INGREDIENTS FOR SCALLOPS

INGREDIENTS FOR SAUCE

Bring stock to boil. Add butter, olive oil, ½ lemon juice, citrus zest, salt and pepper. Blend.

Season and sear scallops in oil for 2 minutes on each side. Saut‚ endive in one Tbsp. butter, add sugar and caramelize for one minute. Place endive in middle of plate, place 2 scallops on top and pour sauce over scallops.

Notes: Scott Bryan, the critically acclaimed new chef and owner of NYC's Luma restaurant, sears diver scallops with infused oils.

© 1997 Scott Bryan

© 1997 Lifetime Entertainment Services. All rights reserved.

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