Bertolli

Charleston Seafood Recipe List

Woodlands Resort & Inn

125 Parsons Rd., Summerville, SC 29483
843-308-2115

DAY-BOAT SCALLOPS IN DUCK HAM, GRILLED MELON, MELTED VIDALIA ONION, FENNEL JUS

4 Servings

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

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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