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Silver Lining Catering’s Seared Scallops

Silver Lining Catering’s Seared Scallops

This seared scallop dish can be presented as a passed hors d’oeuvre or plated option for your guests to enjoy this holiday season. The vanilla-lemon brown butter and applewood smoked bacon flavors effortlessly come together to create a memorable dish. 2059 Blount Road, Pompano Beach; 954.917.1020; silverliningcatering.com

Serves 4

Corn puree

Ingredients

  • 4 cups fresh sweet corn off the cob
  • 2 tbsp. butter
  • 2 tbsp. white miso
  • 1 shallot, sliced
  • 2 cloves garlic, chopped
  • 1 cup cream
  • 1 tsp. salt
  • 1 tsp. mirin

Method

  1. Sweat shallot and garlic in butter until soft
  2. Whisk in miso paste until equally distributed
  3. Add cream and reduce by half on medium heat
  4. Blend in food processor and pass through a fine sieve, season with mirin and salt.

Vanilla lemon brown butter

Ingredients

  • 1 stick of unsalted butter
  • 1 lemon
  • 1 vanilla bean or 1 tsp. vanilla extract

Method

  1. Brown butter slowly over medium heat, whisking constantly to avoid burning.
  2. Once you are at the browning point, turn off the heat and add the juice of one lemon.
  3. Whisk in vanilla. Put to side to cool.

Roasted mushrooms and bacon

Ingredients

  • ¼ pound thick-cut bacon, diced
  • 1 # preferred mushrooms cleaned
  • 2 tbsp. white wine
  • 4 sprigs of thyme

Method

  1. Render bacon slowly in a pan under medium heat
  2. Remove rendered bacon, with the bacon fat remaining in the pan
  3. Turn the heat to high
  4. Add the mushrooms until golden brown
  5. Strain off fat
  6. Toss in thyme
  7. Deglaze with white wine and season with salt
  8. Toss the bacon back in and serve

Scallops

Ingredients

  • 16-20 pieces of U-10 scallops

Method

  1. Pat the scallops dry with a towel, or paper towel, this step is crucial to getting the best color we can.
  2. Place your pan on a burner with high heat, add some of the bacon fat from earlier.
  3. Once the pan is smoking, season your scallops
  4. Place the scallops delicately in the pan about 1 inch a part, if too close together they will begin to steam, and it will be impossible to get good color. (this step may take several rounds, depending on size of pan)
  5. Cook each scallop about 2-3 minutes per side if you are looking for a nice medium. If you want them more cooked 4-5 minutes but no longer or they will be tough.
  6. Remove the scallops from the pan and serve.

This recipe is from our Winter 2021-2022 issue. Read more here.