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Prep Time: 75 Minutes Cook Time: 6 Minutes |
Ready In: 81 Minutes Servings: 2 |
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This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not[ tested this recipe in the proportions indicated, and, therefore, we cannot make any representation as to the results.] Ingredients:
2 tablespoons olive oil |
6 u-10 scallops |
salt and pepper |
10 leaves spinach |
2 tablespoon garlic |
4 tablespoons white wine |
corn flapjacks, recipe follows |
orange honey butter, recipe follows |
2 teaspoons cooked and crumbled pancetta |
2 teaspoons chopped chives |
sweet potato curls, recipe follows |
4 ounces pureed corn |
1/4 cup corn kernels |
1/2 cup flour |
1/3 cup milk |
1 teaspoons sugar |
3/4 teaspoons salt |
1 teaspoons baking powder |
1/3 teaspoon baking soda |
1/2 cup white wine |
1/2 cup orange juice |
1 tablespoons chopped garlic |
1 tablespoons chopped shallot |
1 thyme sprig |
2 ounces heavy cream |
1/2 pound butter |
2 ounces honey |
sweet potato curls |
1 sweet potato |
hot oil, for frying |
Directions:
1. In a very hot pan with olive oil, sear the scallops; season with salt and pepper. Saute spinach with garlic and white wine to scald the spinach.
2. In the center of the plate, place 2 flapjacks. Place orange honey butter on top of flapjacks. Then top with spinach. Place scallops on the plate, in between the flapjacks. Place pancetta and chive in-between the scallops. Garnish with sweet potato curls.
3. Corn Flapjacks:
4. Combine all ingredients. On a griddle using pan spray, drop 1 ounce of batter. Cook until golden brown.
5. Orange Honey Butter:
6. Reduce wine, orange juice, garlic, shallots, and thyme to sec (dry). Add heavy cream; reduce by half. Whisk in butter. Slowly finish with honey.
7. Using a vegetable peeler, cut curls from sweet potato. Deep fry until crisp.
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