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:
Grilled Corn removed from the Cob
Assorted Wild Mushrooms
Garlic Herb Butter
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.
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.