Pan Seared Diver Scallops With A Ponzu Beurre Blan... Recipe

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Pan Seared Diver Scallops With A Ponzu Beurre Blan...
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Ingredients
24
Count
Nutrition
567
Calories
Total time
5
Minutes
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Ingredients:

Directions:

  1. For the Ponzu Beurre Blanc:
  2. In a sauce pan, combine the shallots and white wine, and reduce until au sec. Add the heavy cream and ponzu, and reduce by 1/2 to 2/3, or until thick. Whisk in the butter over low heat until emulsified. Strain the sauce into a clean sauce pan through a fine chinois. Re-season with more ponzu and kosher salt if needed. Reserve and keep warm.
  3. For the Corn and Mushrooms:
  4. Pre-heat oven to 350 degrees F. In a mixing bowl, combine the mushrooms, thyme, and garlic. Add enough oil to lightly coat the mushrooms, season with kosher salt and pepper, and toss until well mixed. Lay a silpat or parchment paper on a sheet pan or roasting pan, evenly distribute mushrooms on the pan, and roast in oven until tender, about 20-30 minutes. Reserve and cool (this can be done 1-2 days ahead). Peel corn and remove all the hairs. Using a sharp knife, slice off the kernels and pick out any remaining hairs. Just before serving, heat the butter in a saute pan over medium. When the froth subsides, add the corn and saute for about 1-2 minutes. Add the mushrooms and cook until heated through. Don't cook the mixture too long; the corn should still be fairly crunchy and it will keep its sweetness. Season to taste with kosher salt and Sherry vinegar (Start with about 1 tsp. and add more if needed. You want to taste some acid like a vinaigrette). Add the chives or scallions just before plating.
  5. For the Scallops:
  6. In a saute pan, heat the oil on high until smoking. Lightly season the scallops with kosher salt, then add them to the pan scored side down while pressing down on each scallop. Cook for about 30-45 seconds on high (don't overcrowd the pan), then turn heat down to medium and cook until the scored side is caramelized, about 2-3 minutes. Flip the scallops over, add some butter to the pan, and baste the scallops with a large spoon for about 1 minute or until the scallops reach medium rare doneness. Remove from pan and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 567.35 Kcal (2375 kJ)
Calories from fat 459.56 Kcal
% Daily Value*
Total Fat 51.06g 79%
Cholesterol 139.47mg 46%
Sodium 37.39mg 2%
Potassium 592.89mg 13%
Total Carbs 20.92g 7%
Sugars 7.38g 30%
Dietary Fiber 3.09g 12%
Protein 5.71g 11%
Vitamin C 6.1mg 10%
Vitamin A 0.6mg 19%
Iron 64.2mg 357%
Calcium 70.2mg 7%
Amount Per 100 g
Calories 214.97 Kcal (900 kJ)
Calories from fat 174.13 Kcal
% Daily Value*
Total Fat 19.35g 79%
Cholesterol 52.84mg 46%
Sodium 14.17mg 2%
Potassium 224.65mg 13%
Total Carbs 7.93g 7%
Sugars 2.8g 30%
Dietary Fiber 1.17g 12%
Protein 2.16g 11%
Vitamin C 2.3mg 10%
Vitamin A 0.2mg 19%
Iron 24.3mg 357%
Calcium 26.6mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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