|
|
| PAN SEARED DIVER SCALLOPS WITH HEIRLOOM TOMATO SAUCE |
| Yields: 8 servings |
 |
| Ingredients: Gnocchi |
1 - 1 1/2 lb Yukon gold potatoes, cooked and peeled
3 large eggs
1 C all-purpose flour
1/4 C pesto
1/2 T kosher salt
1 t white pepper
|
|
|
|
|
| Method: Pesto |
| In a food processor puree basil, parmesan, pine nuts, garlic, and slowly add the oil until well mixed and slightly thick.
|
| Ingredients: Pesto |
1 lb basil
1/4 C Parmesan
1/8 C garlic, chopped
1/8 C toasted pine nuts
1/4 C extra virgin olive oil
salt & pepper to taste
|
| Method: Balsamic Reduction |
| Reduce 2 cups of balsamic vinegar very slowly taking care not to boil until thick enough to coat the back of a spoon.
|
| To Finish |
| Season scallops on both sides and in a hot pan with olive oil, sear until brown and crispy, then flip over and cook until about medium. Remove from pan and set aside.
In the same pan, add medium diced heirloom tomatos and chopped
garlic. As soon as the garlic starts to toast, add chopped thyme and mount the sauce with unsalted butter.
Drizzle balsamic reduction over the plate, arrange cooked gnocchis
in the middle, spoon sauce over the top and set the seared scallops
on the sauce. |
|
|
|
|
|
|
|
|
|
|
|
|
|
