Chef Brian Clevenger

General Harvest Restaurants

SEARED SCALLOP RECIPE

Serves 2

Ingredients:

6 each U-14 scallops

1 each head of cauliflower

1 each fennel bulb

1 cup heavy cream

2 oz unsalted butter

2 oz EVOO

1/2 oz tarragon

1/2 oz mint

1 each lemon

1 each orange

1 oz olives

Method for cauliflower:

Cut the head of cauliflower into large pieces, set aside half. Add half to boiling pot of water. Cook for 5-6 minutes or until very soft. In a separate pot, heat cream to a boil then turn off. Once cauliflower is cooked, remove from water and blend with cream. Season with salt and pepper.

Method for scallops:

Heat a saute pan on medium-high heat and add olive oil, then add scallops and sear both sides. Remove scallops and oil, add butter and reserved cauliflower pieces. Cook for 3-5 minutes on medium heat then add scallops and cook for 2 more minutes.

Method for Fennel Salad:

Shave fennel and add citrus pieces, herbs, lemon juice, season, and mix.

Plating:

Put 2 oz of cauliflower on plate, add 3 each of scallops and half of cauliflower florets. Garnish with fennel salad and olives.