Sea scallops with cucumber vinaigrette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Cucumber; seeded | |
| 2 | Egg yolks | |
| 2 | ounces | Rice wine vinegar |
| 1 | Jalapeno chili; seeded | |
| 1 | tablespoon | Fresh lime juice |
| ¾ | cup | Olive oil |
| Salt | ||
| Pepper | ||
| 1 | tablespoon | Toasted sesame oil |
| 1 | tablespoon | Olive oil |
| 12 | Jumbo sea scallops | |
| Salt | ||
| Pepper | ||
| 1 | tablespoon | Minced chives |
Directions
VINAIGRETTE
SCALLOPS
Cut cucumber into several small pieces. In blender combine cucumber, egg, vinegar, chili and lime juice. Blend until thoroughly mixed. With blender running, slowly add olive oil, salt and pepper. Add sesame oil. Serve at room temperature.
Scallops:
In large non-stick pan heat olive oil until very hot. Season scallops with salt and pepper. Sear, scallops for about 35 seconds, on each side until medium rare or golden brown on each side. Remove from pan and drain on a paper towels. Spoon 2 to 3 tablespoons of cucumber dressing on a plate.
Place three scallops on top of dressing and sprinkle with chives. Serve.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9115 - PATRICK CLARK Converted by MM_Buster v2.0l.