Carmelized Scallops Over Roasted Pear and Fingerling Potato Salad
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Serves: 4
Ingredients
- 12 medium Bay Scallops, cleaned and dried, seasoned with salt and pepper
- 4 medium Anjou Pears (very ripe), cleaned and cut in halve and core removed
- 1/2 lb fingerling potatoes (white or purple), halved lengthwise
- 2 medium shallots, sliced thin
- 1 lb fresh mesculin greens or butter lettuce
- 3 Tbsp unsalted butter
- 1 tsp fresh chervil
- 1 Tbsp dried oregano
- 1/4 cup Extra-virgin Olive Oil
- 1/4 cup white wine
- 1 Tbsp fresh lemon juice
- Salt and pepper
Directions
Preheat oven to 425°F. On a baking sheet, add halved fingerling potatoes. Drizzle with olive oil and season with dried oregano, salt and pepper to taste. Cook potatoes in oven for approx. 20 minutes or until tender and the edges are a bit crispy.
On a separate baking sheet, lightly drizzle olive oil over baking sheet. Place the halved pears, cut side down on baking sheet and lightly season with black pepper. With 10 minutes remaining for the potatoes to cook, add the pears to the oven and cook for approx. 5-10 minutes, or until slightly tender but not completely cooked through.
In a large sauté pan, add butter and 1 Tbsp olive oil . Over medium-high heat and when the butter is sizzling, add the cleaned scallops to the pan. Cook approx. 2-3 minutes per side or until caramelized. Turn over and cook other side. Remove scallops once each side is caramelized and set aside. Reduce heat to low and add white wine to pan. Let cook down for 1 minute. Add chervil, 1 Tbsp butter and 1 Tbsp lemon juice and let cook down until reduced by half.
Prepare plate by placing salad greens on plate. Place halved pear in center of plate with potatoes and scallops fanned out from the center. Lightly drizzle wine-butter sauce from pan over scallops and potatoes. Season with salt and pepper and serve.
