Coco-Butter Shore Diver Scallops

Applewood Smoked Bacon & Warm "Local" Fiddlehead Fern Salad, Crème de Brie, Orange & Cranberry Relish

Chef Andre Coté
Washington Hilton
Yield: 2 Servings
Ingredients
  • Sun-dried Cranberry Relish
  • 3/4 cup Sun-dried Cranberry’s (soak in ½ cup of warm water, use the water)
  • 1/2 tsp Chives, fresh, chopped fine
  • 1/2 pinch allspice
  • 1/2 pinch Star Anise
  • 1 oz Orange Peel, julienne
  • 1/4 pod Vanilla Bean Seed
  • 1 tbs Sugar
  • Main Dish
  • 6 Scallops, Diver, Eastern Shore (remove muscle)
  • 1/2 cup Coco-butter, powder
  • Salt & Pepper to taste
  • 6 oz Fiddlehead Ferns, washed, (blanch in boiling Lemon water for 1 minute & shock w/ ice bath)
  • 3 oz Applewood Smoked Bacon, Julienne
  • 2 oz Red Onion, Julienne
  • 1 tbs Crème de Brie
  • 12 Corn Shoots
Directions

Sun-dried Cranberry Relish

  1. Sweat the orange peels with sugar & spices.
  2. Add all other ingredients (except Chives) and bring to a boil. Reduce until thick.
  3. Finish w/ chives.

Preparation

  1. Coat & season the scallops in coco-butter.
  2. In a hot skillet sear on both sides until cooked Rare. Set aside.
  3. In the same skillet brown the bacon, add onion & caramelize.
  4. Add ferns & sauté quickly until just warm, season & place on 2 plates.
  5. Drizzle fern salad w/ crème de brie, top w/ 3 Scallops each.
  6. Place a small dollop of cranberry relish on top of each scallop.
  7. Garnish w/ Corn Shoot Bouquet.
Share this recipe Facebook Twitter Email