Pan Seared Scallops

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  • U10 Scallops
  • 1/4 head cauliflower
  • heavy cream
  • wasabi powder
  • 1 corn on the cob
  • 1 red pepper
  • Peppadew
  • Grenadine
  • 1/4 cup Sugar
  • 1/4 cup Vinegar
  • 1 small can pineapple juice 6 oz
  • 1 tbs chili flake
  • 2 tsp honey
  • Micro greens

Cooking Instructions

For the Gastrique place vinegar, pineapple juice about 1/3 cup grenadine, sugar , red chili flake, honey, 3 tbs water and about 5 Peppadew peppers in pot and let it reduce for about 20 min on high head then mix with immersion blender. Should be consistency of a syrup if its not let reduce more

On medium heat put about 1/4 cup of heavy cream in a medium pot and add about 1/4 of a head cauliflower and cover. let simmer until cauliflower is cooked and tender. Use immersion blender to puree cauliflower and add about 1 oz of wasabi powder and 3-4 Peppadew peppers and about 2 tbs of juice from jar while mixing. boil your corn on the cob and then cut of the kernels toss with oil salt and pepper and roast for about 8 minutes at 425 then put in a bowl with small dice your red pepper about 1 tbs of grape seed oil salt and pepper mix & set aside. In a large sauté pan put heat on high and let pan get hot. add grape seed oil and let oil heat up. put scallops on a paper towel to absorb the moisture from them then dash them with salt and pepper. Place the scallops in the pan and let them get a good sear on one side for about 60 seconds. Flip the scallops and leave them on high heat for about another 30 seconds then turn off heat and remove pan from stove. put the scallops on a clean paper towel to absorb oil. On a plate place a spoonful of the wasabi cauliflower under each individual scallop and place corn salsa on top of puree and add scallop and top with micro greens.  Put the Gastrique from a squirt bottle around edges of Cauliflower and serve

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