Pan-seared Sea Scallops
Pan-seared sea scallops with roasted red pepper cream and artichoke salad. Recipe by Chef Damien Tiregol of Crabby’s Seafood Bar & Grill in Joplin.
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Cooking tools:
- Skillet
- Stove
- Saucepan
- Blender
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Plate
- Paper towel
Ingredients
- ¼ cup clarified butter
- 8 scallops
- Salt
- Pepper
- 1 cup roasted red peppers, chopped
- 1 cup heavy whipping cream
- ¼ cup red wine vinegar
- ½ cup leeks, chopped
- 2 tablespoons roasted garlic
- 1 cup artichoke hearts, julienned
- 3 leaves fresh basil, chiffonade
- ½ cup red onion, julienned
- 2 tablespoons Dijon mustard
- 1 tablespoon sugar
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