Pan-seared Diver Scallops with Artichoke Purée, Ginger/Date Vinaigrette and Mandarin Orange
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Credit: Chris “CJ” Jacobson, Chef, The Yard, Santa Monica, Calif.
The National Culinary Review, March 2010
2 heirloom carrots
4 U-10 diver scallops (dry)
Salt and pepper, to taste
Oil, as needed
Butter, as needed
1 Mandarin orange, cleaned, sectioned
Artichoke Purée (recipe follows)
Ginger/Date Vinaigrette (recipe follows)
Artichoke-chip Garnish (recipe follows)
2 large artichoke hearts
1 cup chicken stock
2 T. cream
1 t. minced ginger
1 t. pickled ginger
1 clove garlic
1 lime (juiced, zested)
1 orange (juiced, zested)
1 lemon (juiced, zested)
1 t. red wine vinegar
8 dates (pitted)
3 T. extra virgin olive oil
1 baby artichoke
Canola oil, as needed
1. Roast carrots in heavy-bottomed pan in 400ºF oven for 20 minutes. (They should still be firm to the touch.)
2. Put heavy-bottomed sauté pan on high heat. Season scallops with salt and pepper. Add 1 T. oil to pan; when smoking, add scallops. Once scallops are browned, add knob of butter to pan; baste scallops.
3. Add carrots; finish in 400ºF oven.
4. Gently heat artichoke purée in pan. To plate: Place dollop of purée on plate. Arrange scallops and mandarin orange around purée. Garnish with vinaigrette and artichoke chips.
Method: Put artichokes in saucepot with chicken stock. Simmer until artichokes are tender and stock reduces by half. Add cream; reduce by half. Blend ingredients; season. Reserve.
Method: Put minced and pickled ginger, garlic, citrus juices, vinegar, dates and zests in blender; purée. Slowly drizzle in olive oil to form emulsion. Season. Refrigerate.
Method: Clean off fibrous outer layers of baby artichoke. Slice lengthwise ¹/16-inch thick. Fry in 360ºF canola oil until light brown and crispy. Season. Reserve.
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