Seared Diver Scallops in Three Citrus Nage
INGREDIENTS
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Ingredients:
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• 5 T. Butter, clarified (see recipe)
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• ⅔ lb Sea scallops, (10/20 lb weight)
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Sauce:
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• ⅓ cup White wine, dry
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• ⅓ cup Orange juice
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• 3.5 T Lemon juice
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• ½ t. Lime juice
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• ½ ea Shallot, finely chopped
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• 2 Thyme sprigs, leaves removed
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• ½ cup Heavy cream
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• 1 stick Butter, cut into cubes
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Vegetables:
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• 1-½ lbs Red potatoes
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• ½ cup Chicken stock or broth
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• ½ cup Carrots, peeled and cut into thin sticks, about 2” long
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• 1-⅔ cups Yellow squash, ends removed and cut into thin sticks, about 2” long
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• 1-⅔ cups Zucchini, ends removed and cut into thin sticks, about 2” long
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• 3 T. Butter
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Garnish:
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• ⅔ cup Tomato, seeded, peeled and diced
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• 1 T. Chives, chopped
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• 1-½ cups Oranges, peeled and cut into segments (white skin removed)
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• ¾ cup Lemons, peeled and cut into segments (white skin removed)
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• Salt & Pepper to taste
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