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Seared Sea Scallops with Mandarin Tangerine Coulis

Seared Sea Scallops with Mandarin Tangerine Coulis

4 portions

Kelly McCown, Consulting Chef

Seared Sea Scallops:
    • 13 oz. Day Boat Scallops, U10, cleaned
    • 6 oz. Mandarin Tangerine Coulis
    • 3 oz. mache, washed
    • 2 asian pears, peeled, cored, quartered
    • 1 tbsp. argan oil
    • 1 oz. butter, unsalted
    • 1 oz. vegetable oil
    • 2 sprigs tarragon, fresh
    • salt and pepper, to taste
Method:
1. Place a thick bottom sauté pan over high heat and allow to heat for 45 seconds.
2. While pan is warming, place scallops on a paper towel and dry well.
3. Season scallops with salt and white pepper.
4. Add vegetable oil to pan and heat for 30 seconds.
5. Remove pan from heat and carefully place scallops in the hot oil.
6. Return pan to the stove and reduce heat to medium high.
7. Turn the scallops over after approximately 1 minute, or until nice and golden brown.
8. Reduce heat to medium, and add the butter and the tarragon. Lightly baste the scallops for 1-2 minutes, or until slightly firm to the touch.
9. Remove scallops from pan and allow to drain.
10. While scallops are “resting”, place mache in a large mixing bowl.
11. Using a mandolin, shave the asian pears into the bowl along with the mache and season with argan oil, salt and white pepper.
12. Lay out four large plates, and sauce each plate with 1 ½ oz of Tangerine coulis.
13. Place two scallops on each plate and garnish the top with the pear and mache salad.
Mandarin Tangerine Coulis:
    • 5 oz. The Perfect Purée Mandarin Tangerine Concentrate,  thawed
    • 1/2 tsp. saffron threads
    • 1/4 tsp. granulated sugar
    • 1/2 oz. fresh lime juice
    • 1/2 oz. fresh lemon juice
    • 3/4 cup grape seed oil
    • 1 tsp. kosher salt
    • salt and white pepper, to taste
Method:
1. In a thick bottom sauce pot place the Mandarin Tangerine Concentrate, saffron, and sugar.
2. Gently warm the concentrate over low heat to a temperature 95° F. Allow to cool slightly.
3. Place seasoned concentrate in a bar blender and at high speed emulsify the grape seed oil into the reduction.
4. Season with lemon and lime juice, white pepper, and salt.