Seared Sea Scallops from The Concession Golf Club | Suncoast View

SARASOTA (WWSB) -

Seared Sea Scallops with Citrus & Candy Cane Beet Salad

By Chef Peter LaMontagna, The Concession Golf Club

Serving for 4

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.

Copyright 2018 WWSB. All rights reserved.