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| DAY-BOAT SCALLOPS IN DUCK HAM, GRILLED MELON, MELTED VIDALIA ONION, FENNEL JUS |
| 4 Servings |
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| Ingredients |
4 ea Large Fresh Scallops
4 oz Salt Cured Duck Breast (Sliced Into 1 oz Paper
thin Slices)
1 ea Cantaloupe melon (Skin Removed, 1/2 Inch
Slices) Save the Remaining Melon!
1 ea Small Vidalia Onion (Peeled and Cut into
Eighths)
1 ea Fennel Bulb
2 oz. White Frissee
4 ea Large Basil Leaves
4 oz Extra Virgin Olive Oil
1 tsp Fresh Lemon Juice
1 tsp Chardonnay Vinegar
2 tsp Unsalted butter
To taste Salt and Pepper
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| Method For Melon |
| Marinate melon slices in 1oz. of olive oil, salt and pepper
for fifteen minutes while your grill heats to medium.
Grill the melon slices for approx. thirty seconds on each
side. (Just long enough to leave grill marks) |
| Method For Scallops |
| Pat scallops dry with a paper towel. Lightly salt and pepper
them and wrap them individually in the shaved duck ham.
Heat a sauté pan and coat the bottom with extra virgin
olive oil.
Sear scallops for approx. fifteen seconds on each side, or
until ham is crisp.
Allow scallops to rest on a paper towel. |
| Method For Melted Vidalla Onion |
| In a large sauté pan, simmer onion slices in 1tsp butter, 1
oz. olive oil and 1 tablespoon water until translucent.
Season with salt. |
| Method For Fennel Jus |
| Juice the fennel in a vegetable juicer. In a blender, puree
the remaining melon in the fennel juice with the basil
leaves and strain.
Heat the jus just enough to swirl in remaining butter.
Finish with Chardonnay vinegar |
| Garnish |
| Pick frissee into small pieces and toss with lemon juice,
remaining olive oil, salt and pepper. |
| Assembly |
| Place grilled melon on the plate, then the ham-seared
scallops.
Drape melted onions over the scallop and top with frissee. |
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