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Seared Scallops With Wild Mushrooms, Tomato Jam Snd Grilled Corn

Learn how to properly sear fresh scallops and serve them over a saute of wild mushrooms. Slow roasted tomato jam goes perfect on top of the seared scallops and the herb butter for the grilled corn is perfect.
Ingredients
For the tomato marmalade:
  Tomatoes 4 Medium, ripe and cut into small chunks
  Orange 1 Medium, juiced
  Orange zest 2 Tablespoon
  Balsamic vinegar 3 Tablespoon
  Ground cinnamon 1 Teaspoon
  Cloves 2 Medium
  Sugar 3 Cup (48 tbs)
  Kosher salt 1 Pinch
  Cracked black pepper 1 Pinch
For the 3-onion and basil butter:
  Olive oil 1 Tablespoon
  Sweet onion 1 Small, dice
  Garlic cloves 2 Small, dice
  Green onions 1 Cup (16 tbs), slice
  Unsalted butter 1 Pound, softened
  Basil 3 Tablespoon, chiffonade
For the cilantro-lime butter:
  Lime 1 Medium, juiced
  Lime zest 1 Tablespoon
  Fresh cilantro 3 Tablespoon, chop
  Honey 2 Tablespoon
  Unsalted butter 1 Pound
  Kosher salt 1 Pinch, softened
For the mushrooms:
  Shitake mushrooms 1 Pound, slice
  Oyster mushrooms 1 Pound, slice
  Bacon 6 Medium, strips
  Kosher salt 1 Teaspoon
  Cracked black pepper 1 Teaspoon
For the scallops:
  Scallops 1 Pound, fresh
  Olive oil 3 Tablespoon
  Unsalted butter 1 Ounce, cut into small pieces
  Corn 4 Medium, unshucked
Directions

For directions, please visit http://www.billyparisi.com/?p=5375

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Global
Course: 
Main Dish
Taste: 
Savory
Ingredient: 
Scallop
Restriction: 
High Fiber, High Protein
Preparation Time: 
40 Minutes
Cook Time: 
120 Minutes
Ready In: 
160 Minutes
Servings: 
3

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