Seared Sea Scallops from The Concession Golf Club | Suncoast View

Seared Sea Scallops from The Concession Golf Club | Suncoast View
Suncoast View learns to make seared sea scallops from The Concession.

SARASOTA (WWSB) -

Seared Sea Scallops with Citrus & Candy Cane Beet Salad

By Chef Peter LaMontagna, The Concession Golf Club

Serving for 4

Seared Sea Scallops from The Concession Golf Club | Suncoast View

Ingredients:

4 U10 sea scallops

2 Tbsp olive oil

1 candy cane beet

1 navel orange

1 navel orange, cut into supremes

1 ruby red grapefruit, cut into supremes

1 lime, juiced

1 tsp minced garlic

Pinch micro greens for garnish

Salt and pepper to taste

Directions:

Peel the candy cane beets and shave on a mandolin or cut into very thin slices. Reserve until the end of recipe.

Peel citrus and cut segments of orange and grapefruit into supremes. Add to a bowl with minced garlic, lime juice, salt and pepper.

Place scallops onto a paper towel and pat dry. In a pre-heated frying pan, add olive oil and season the scallops with salt and pepper. Sauté each side of the scallop over medium heat under they have a golden-brown appearance.

Arrange 4-5 slices of the candy cane beets as a base on the plate and add a couple of spoonfuls of the citrus mixture with fruit segments over the beets. Place scallops atop the salad arrangement, garnish with micro greens and serve.

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