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Culinary Carrie: Bourbon-Pecan Encrusted Sea Scallops With Roasted Beets & Arugula Salad

CulinaryCarrie's picture
Fresh sea scallops encrusted with crushed bourbon infused pecans and topped with arugula in a citrus vinaigrette. This recipe makes a complete dish so there are a few steps here…right down to the beautiful, bright beet glace to help you create an impressive presentation! Remember, timing is everything to make sure all the elements of your dish come together at the same time. Be sure you read the recipes over first and get an idea of what has to happen to accomplish this.
Ingredients
For the roasted beets
  Fresh beets 6 Medium
  Water 2 Cup (32 tbs)
For the pecans
  Pecans 2 Cup (32 tbs)
  Butter 1 Tablespoon (For greasing)
  Salt 1⁄4 Teaspoon
  Nutmeg powder 1⁄4 Teaspoon
  Cayenne pepper powder 1⁄4 Teaspoon
  Sweet bourbon 1 1⁄2 Ounce
For the sea scallops
  Sea scallops 1 Pound
For the breading
  All-purpose flour 1⁄2 Cup (8 tbs)
  Panko bread crumbs 1⁄4 Cup (4 tbs)
  Eggs 1 , beaten
  Salt & pepper To Taste
For the arugula salad with orange infused vinaigrette
  Arugula leaves 1 Bunch (100 gm)
  Brown mustard 1 Teaspoon
  Olive oil 3 Teaspoon
  Light brown sugar 1 Tablespoon
  Rice wine vinegar 1 Tablespoon
For the orange infused vinaigrette
  Orange juice 2 Medium
  Garlic 1 Clove (5 gm) (cut in half only)
For the beet glace
  Beets 1 Cup (16 tbs) (Leftover of the roasted beets)
  Chicken stock 1⁄4 Cup (4 tbs)
  Fruit jam 1 Teaspoon
  Cornstarch 1 Teaspoon (cornstarch in a little cold water)
Directions

FOR THE ROASTED BEETS

GETTING READY
1. Preheat the oven at 425 degree.
2. Clean and trim the tips and greens.

MAKING
3. Arrange the beet on a baking dish and add water about ¼ inch deep.
4. Cover it with a lid and roast the beets in a preheated oven for 45 minutes.
5. After 45 minutes, remove the beets and allow it to cool slightly.
6. Using a paper towel or cloves, slip out the skins of the beets.
7. Once done cool further and slice into ½ inch rounds.
8. Set aside until needed.
9. Reduce the oven temperature to 275 degree for roasting of the pecans.

FOR THE PECAN ENCRUSTED SEA SCALLOPS

GETTING READY
1. Preheat the oven at 275 degree.

MAKING
2. In a small pan on medium heat add pecans and butter, stir until the pecans are coated with butter.
3. Sprinkle salt, nutmeg and cayenne pepper and roast until butter browns.
4. Lastly carefully pour bourbon over the pecans, let the pecans sizzle and reduce the heat and let the liquid evaporate completely.
5. Spread the pecans on a cookie sheet and bake them in preheated oven for 30 minutes.
6. After 30 minutes, remove and let it cool.
7. Once the pecans are completely cooled, chop the pecans into a breadcrumbs consistency.
8. Increase the oven temperature to 375 degrees for the scallops.
9. In a shallow bowl combine flour with salt and pepper.
10. In another shallow bowl beat the eggs.
11. In another shallow bowl combine the pecans and panko breadcrumbs mixture.
12. Dredge the scallops in the flour mixture, dip it in beaten eggs and then bread it with the pecan and panko breadcrumbs mixture.
13. Place it on a cookie sheet; continue until the scallops are over.
14. Once done bake it in the preheated oven for 30-45 minutes.

FINALIZING
15. In a serving plate place a slice of roasted beet in the center of the plate.
16. Followed by pecan encrusted scallops.
17. Then add another slice of roasted beets add another pecan encrusted scallops.
18. Finally a third roasted beet slice to the stack.
19. Gently place a small amount of the arugula salad on top of the stack.
20. Drizzle some extra vinaigrette on the plate.
21. Finally, add a dollop of the beet glace and drag through it with a spoon.

SERVING
22. Serve the Bourbon Pecan Encrusted Sea Scallops with Roasted Beets & Arugula Salad.

FOR THE ARUGUA SALAD WITH ORANGE INFUSED VINAIGRETTE

MAKING
1. While the scallops are getting baked start making the arugula salad and beet glace.
2. In a small saucepan over medium heat combine the orange juice and garlic.
3. Reduce the liquid by half, once done strain and reserve the warm orange juice reduction.
4. In a mixing bowl combine the olive oil, rice vinegar, brown sugar, brown mustard and salt and pepper.
5. Add the orange juice reduction and whisk everything together.
6. Mix the dressing with the arugula in a bowl and toss it well.
7. Keep aside until needed.

FOR THE BEET GLACE

MAKING
1. In a small pan over medium heat mash the discarded roasted beets with a fork.
2. Add chicken stock followed by fruit jam and mix well over medium heat.
3. Transfer the beet mixture in a bowl and clean the saucepan thoroughly and place it back on the heat.
4. Using a small sieve pour beet mixture through sieve and back into the pan.
5. There should be no lumps and you could have a clear broth.
6. Bring it to a simmer and add the cornstarch slurry until it thickens.

Things You Will Need
cookie sheet
oven
saucepan

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Southern
Course: 
Main Dish
Taste: 
Savory
Method: 
Baked
Interest: 
Party
Restriction: 
High Fiber, High Protein
Preparation Time: 
90 Minutes
Cook Time: 
105 Minutes
Ready In: 
195 Minutes
Servings: 
4
Story
A trip to one of our local farmer’s markets, this one in Davidson, NC provided me with the inspiration for this dish. I heard the market had recently added Flying Fish Seafood as a vendor and wanted to meet them, as well as see what fresh fall vegetables were available from the other vendors. I talked with the folks from Flying Fish. They had these big dry-packed sea scallops available along with their array of other fresh fish. Scallops are a family favorite in my house so I began to look for the ingredients to compliment the dish. What I found were beautiful fresh beets from KC Farms, an organic single-family farm in Mooresville, NC. I picked some up, along with a bunch of arugula and, after a quick stop at the local Fresh Market Grocery for a few oranges and some raw pecans, headed home to create

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