Seared sea scallops with mango and jalapenos

1 servings

Ingredients

Quantity Ingredient
1½ pounds Sea scallops; cut in 1/2inch
; horizontally
1 tablespoon Dijon mustard
½ teaspoon Kosher salt
¼ teaspoon Pepper
2 tablespoons Fresh tarragon
8 tablespoons Butter
¾ cup Chopped shallots
1 Jalapeno; diced
¼ cup Dry sherry
1½ tablespoon Frozen orange juice concentrate
½ cup Heavy cream
1 teaspoon Fresh tarragon
½ teaspoon Kosher salt
¼ teaspoon Pepper
6 ounces Fresh spinach
2 Potatoes; julienned
Oil
1 Mango; sliced

Directions

SAUCE

Marinate the scallops in this mixture 4 hours or overnight.

Sauce:

Heat a skillet. Add 4 tablespoons of butter and sear scallops on both sides until golden. Remove and cover. Add remaining 4 tablespoons butter and saute shallots and jalapenos. Add sherry, deglazing the pan followed by the orange juice, cream, tarragon, salt and pepper.

To Assemble:

Place small spinach leaves in middle of plate. Top with thin, fried potato strips. Ladle sauce around and place seared scallops on top. Decorate each plate with mango slices and sprigs of fresh tarragon.

Yield: 4 to 6 servings

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9434 - KATHY CARY/DREW NIEPORENT Converted by MM_Buster v2.0l.

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