Back in the Studio4 kitchen with my good friend Andy, and today we will be making…SCALLOPS! I love a good large ocean scallop. This delicate meat pairs with so many other great flavors like citrus, vinegar, and many other fatty meats like steak or salmon. How do I like them prepared? Well the short answer is…that depends. If we are talking bay scallops that are small marble-size bits, I’d like a quick saute on those with with some alcohol like white wine or clear rum to deglaze. If we are talking U-10 (the large diver scallops served at the center plate), there’s really only one proper way to prepare…and that’s how I do it here. Enjoy!
- 2 tbsp Olive Oil
- 6 ea Scallops pat dry
- 1 ea Fennel Bulb (+2 frawns) sliced thin
- 1 ea Shallot sliced thin
- 4 ea Asparagus ½ in. pieces
- 1 pint Grape Tomato halved
- ½ cup Swiss Chard chopped
- 1 cup Clam Juice
- ½ cup White Wine
Heat olive oil in saute pan.
Sear scallops on both sides. Approx. 2-3 min. each.v
Remove scallops to a plate.
Add fennel, shallot, and asparagus to the pan.
Saute until asparagus is softened.
Add remaining ingredients and reduce by half.
Return scallops to cook through.
Reduce liquid by ½.