Luma restaurant's scott bryan cooks scallops
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Diver scallops | |
| 2 | Heads endive; sliced 1/4 inch | |
| 1 | tablespoon | Sugar |
| 2 | tablespoons | Canola oil |
| One lemon; juice of | ||
| Chives; for garnish | ||
| ½ | cup | Mussel juice or vegetable juice |
| Lemon zest | ||
| 3 | tablespoons | Butter |
| 1 | tablespoon | Extra virgin oil |
Directions
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.
MC formatted using MC Buster br Barb at PK Converted by MM_Buster v2.0l.