Seared sea scallops with mango and jalapenos
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Sea scallops; cut in 1/2inch |
| ; horizontally | ||
| 1 | tablespoon | Dijon mustard |
| ½ | teaspoon | Kosher salt |
| ¼ | teaspoon | Pepper |
| 2 | tablespoons | Fresh tarragon |
| 8 | tablespoons | Butter |
| ¾ | cup | Chopped shallots |
| 1 | Jalapeno; diced | |
| ¼ | cup | Dry sherry |
| 1½ | tablespoon | Frozen orange juice concentrate |
| ½ | cup | Heavy cream |
| 1 | teaspoon | Fresh tarragon |
| ½ | teaspoon | Kosher salt |
| ¼ | teaspoon | Pepper |
| 6 | ounces | Fresh spinach |
| 2 | Potatoes; julienned | |
| Oil | ||
| 1 | Mango; sliced | |
Directions
SAUCE
Marinate the scallops in this mixture 4 hours or overnight.
Sauce:
Heat a skillet. Add 4 tablespoons of butter and sear scallops on both sides until golden. Remove and cover. Add remaining 4 tablespoons butter and saute shallots and jalapenos. Add sherry, deglazing the pan followed by the orange juice, cream, tarragon, salt and pepper.
To Assemble:
Place small spinach leaves in middle of plate. Top with thin, fried potato strips. Ladle sauce around and place seared scallops on top. Decorate each plate with mango slices and sprigs of fresh tarragon.
Yield: 4 to 6 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9434 - KATHY CARY/DREW NIEPORENT Converted by MM_Buster v2.0l.