This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe in the proportions indicated, and, therefore, we cannot make any representation as to the results.
| Level: | Intermediate |
| Total: | 1 hr 21 min |
| Prep: | 1 hr 15 min |
| Cook: | 6 min |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons olive oil
- 6 U-10 scallops
- Salt and pepper
- 10 leaves spinach
- 2 tablespoon garlic
- 4 tablespoons white wine
- Corn flapjacks, recipe follows
- Orange honey butter, recipe follows
- 2 teaspoons cooked and crumbled pancetta
- 2 teaspoons chopped chives
- Sweet potato curls, recipe follows
- 4 ounces pureed corn
- 1/4 cup corn kernels
- 1/2 cup flour
- 1/3 cup milk
- 1 teaspoons sugar
- 3/4 teaspoons salt
- 1 teaspoons baking powder
- 1/3 teaspoon baking soda
- 1/2 cup white wine
- 1/2 cup orange juice
- 1 tablespoons chopped garlic
- 1 tablespoons chopped shallot
- 1 thyme sprig
- 2 ounces heavy cream
- 1/2 pound butter
- 2 ounces honey
- 1 sweet potato
- Hot oil, for frying
Instructions
- In a very hot pan with olive oil, sear the scallops; season with salt and pepper. Saute spinach with garlic and white wine to scald the spinach.
- In the center of the plate, place 2 flapjacks. Place orange honey butter on top of flapjacks. Then top with spinach. Place scallops on the plate, in between the flapjacks. Place pancetta and chive in-between the scallops. Garnish with sweet potato curls.
- Combine all ingredients. On a griddle using pan spray, drop 1 ounce of batter. Cook until golden brown.;
- Reduce wine, orange juice, garlic, shallots, and thyme to sec (dry). Add heavy cream; reduce by half. Whisk in butter. Slowly finish with honey.;
- Using a vegetable peeler, cut curls from sweet potato. Deep fry until crisp.
Reviews
The garlicky spinach really does it for me. As a quick meal or snack sometimes I don’t make the sauce, but instead I lightly brush Hoisin sauce (sweet asian bbq sauce on the scallops after they are seared.
I’ve made this several times and always to rave reviews. This sauce is sooooo good. After the first time I streamlined it a little by eliminating the spinach and the pancetta, just topped the flapjacks with the scallops, the sauce and very thinly julliened, fried sweet potatoes. I’ve also made it with halibut in place of the scallops.
Scallops lacked any flavors and it took much longer to brown and cook through than the receipe suggests.
This recipe is absolutely awesome! A little work but worth every minute. I would recommend this to anyone with no changes necessary!
Having seen this show, been to the resort, ate in the restaurant, met the man who made it, and made it myself this is a winner. Takes a little time but completely wotrth it. Keep the flapjacks small about the size of the scallops and you have a delight for the taste buds. If you have a chance go to the restaurant and sample thier version vs yours. see if you can beat Chef Reed.