Ingredients Jump to Instructions ↓

  1. Posted by LladyRusty at anonymous May 3, 2001

  2. Source: Chef Kathy Cary - Lilly's, Louisville, Kentucky

  3. 6 as an appetizer or 4 as an entree

  4. Scallops

  5. 1 tablespoon Dijon mustard

  6. 2 tablespoons fresh tarragon

  7. 1 1/2 pounds sea scallops, cut in half horizontally

  8. Sauce

  9. 1/4 cup (1/2 stick) butter

  10. 3/4 cup chopped shallots

  11. 1 jalape?o pepper, diced

  12. 1/4 cup dry sherry

  13. 1 1/2 tablespoons frozen orange juice concentrate

  14. 1/2 cup heavy cream

  15. 1 teaspoon fresh tarragon

  16. 1/2 teaspoon kosher salt

  17. 1/4 teaspoon pepper

  18. Potatoes

  19. 4 cups vegetable oil for deep-frying

  20. 2 potatoes, julienned

  21. Garnish

  22. 6 ounces fresh spinach

  23. 1 mango, peeled and thinly sliced

  24. Fresh tarragon sprigs

  25. To make the scallops: In a medium bowl combine the mustard, kosher salt, pepper, and fresh tarragon. Add the cleaned and cut scallops and marinate in the refrigerator for 4 hours or overnight.

  26. 3 minutes. Add the butter and heat until melted. Pat the scallops dry with paper towels and place in the pan, being careful not to overcrowd the pan. If necessary, cook the scallops in

  27. 2 batches. Sear the scallops on one side for about 2 minutes, then turn them with tongs and cook for 2 minutes on the other side. Remove the scallops from the pan and set aside.

  28. 3 to 5 minutes until softened. Increase the heat to high and add the sherry, stirring with a wooden spoon to deglaze the pan. Add the orange juice, cream, tarragon, salt, and pepper, and cook until combined.

  29. 375 degrees F or until a bread cube turns brown in

  30. 10 seconds. Add the potatoes and fry until brown and crisp. Remove them from the pan with a slotted spoon and drain on paper towels.

  31. To assemble: Wash and dry the spinach leaves and divide evenly in the middle of the plates. Top with the thin strips of fried potatoes. Ladle the sauce around the sides of the plates, and place the seared scallops on top. Decorate each plate with slices of fresh mango and a sprig of fresh tarragon.

  32. Servings: 6


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