Bertolli

Louisville Seafood Recipe List

L & N Wine Bar & Bistro

1765 Mellwood Avenue, Louisville, KY 40206
502-897-0070

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.

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