In the Kitchen: Pan Seared Scallops

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Discover Newport has brought us Executive Chef Marc Alexander from The Boat Yard Bar and Grill to make Pan Seared Scallops served on a bed of Cauliflower puree!

Prep time: 20 minutes

Cook time: 10 minutesIngredients:

Medium Scallops

Cauliflower Puree

Grilled Corn removed from the Cob

Assorted Wild Mushrooms

Jalapeno Bacon

Garlic Herb Butter

Tangerine Segments

Toasted, Chopped HazelnutsInstructions:

Season Scallops(6-7 ea.) with salt and pepper

Sear in light oil till golden brown, turn over and finish cooking till second side is golden also.

In a separate small pot have cauliflower puree staying warm.Mount with butter right before you’re ready to serve.

Take the grilled corn and mushroom ragout, add the precooked bacon. Heat in a saute pan with garlic butter, adjust seasoning.

TO Display:

Place about 6- 8 oz puree in the center of the plate. Display the Scallops on the puree, top the Scallops with the corn, mushroom and bacon mixture. Arrange the Tangerine segments around the plate and garnish the plate with Chopped hazelnuts and scallions.

Offer with Steamed Brocolini.

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