• Friday, November 15, 2019

Pan-Seared Scallops

A Seared Scallop Dish Inspired by the Italian Riviera
By , Food Writer
September 3, 2019

Portofino, Italy: the idyllic, pastel-colored town on Italy’s western coast that just drips with Old World charm. The once-sleepy fishing village has evolved into one of the Italian Riviera’s top destinations, thanks to its picturesque harbor, pristine fish and shellfish just plucked from the Med, and the Belmond Hotel Splendido — a former 16th-century monastery turned into a luxury hotel that was a favorite of Elizabeth Taylor and Richard Burton.

Whether you’ve been lucky enough to experience la dolce vita at Splendido for yourself or have it in your sights for next summer, you can dine on one of the hotel’s signature starters. Sear up some sweet and tender scallops, set them atop a crisp frisée and vegetable salad, and add a drizzle of classic Bois Boudran sauce. Best yet, once you master the versatile sauce, you’ll have it in your repertoire to finish shellfish dishes, fish, roast chicken, and veggies.

Pan-Seared Scallops

Ingredients

Sauce Bois Boudran
1¼ cup Olive oil
¼ cup White wine vinegar
Salt and pepper to taste
⅔ cup Tomato ketchup
1 tsp. of Worcestershire sauce
2 drops of Tabasco
1 shallot, chopped
2 Tbsp. Fresh chervil, chopped
2 Tbsp. Fresh chives, chopped
¼ cup Fresh tarragon, chopped

Salad
1 head of Frisée lettuce
¼ lbs. of Haricot verts
1 Plum tomato
1 packet of Rock chives (a sprouted chive often found at farmers markets)
2 Tbsp. Flat-leaf parsley
2 Tbps. Coriander
2 Tbsp. Chives
Olive oil, to taste
Salt and pepper, to taste

Scallops
12 Diver sea scallops
2 tsp. Curry salt
Olive oil, for pan  

Directions

Sauce Bois Boudran

1. Combine the olive oil and wine vinegar with some salt and pepper and whisk to emulsify.
2. Add the tomato ketchup, Worcestershire sauce, Tabasco, and chopped shallots. Stir to combine.
3. Add the chopped herbs and season to taste. Reserve.

Salad

1. Prepare the frisée by picking off leaves and tearing before refreshing in ice water.
2. Trim and blanch the haricot verts for 4-5 minutes. Refresh in ice water, and store in fridge until needed.
3. Quarter the tomato, de-seed, and trim. Place on cloth to dry out before dicing.
4. Combine all ingredients in a bowl and divide amongst 4 plates or shallow bowls.

Scallops

1. Preheat oven to 350°F.
2. Wash scallops and blot dry. Season with the curry salt. Add olive oil to just coat a large pan, and cook scallops on one side over high heat until just seared.
3. Transfer to a baking sheet and bake in oven for 2-3 minutes.

Serve

Divide the scallops between the plates. Drizzle with the sauce Bois Boudran, and serve immediately.

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