Roast Diver Scallops With Baked Fingerling Potatoes And White Truffles Recipes

ROASTED GARLIC-PARMESAN FINGERLING POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Toss potatoes, garlic, Parmesan cheese, lemon zest, salt, and black pepper together in a bowl. Drizzle with olive oil and toss again until evenly combined.
• Heat a cast-iron skillet over medium-high heat. Add butter and heat until melted. Add potatoes; cook and toss until evenly coated with butter, about 2 minutes. Move skillet to the preheated oven.
• Roast in the preheated oven for 15 to 20 minutes or until soft, tossing potatoes halfway through. Remove from oven and top with parsley.

PAN-SEARED SCALLOPS WITH BROWN BUTTER, HAZELNUTS AND WHITE TRUFFLE OIL WITH ROASTED FINGERLING POTATOES AND ASPARAGUS

Steps:

• For the potatoes: Preheat oven to 400 degrees F.
• In a large bowl, toss the fingerling potatoes with the olive oil and season with salt and pepper, to taste. Add the potatoes to a roasting pan and bake for about 25 minutes. Test with fork for tenderness. Remove them from oven to a bowl and set aside.
• For the asparagus: Bring a large pan of salted water to a boil over high heat. Add the asparagus and blanch until they become bright green, about 2 minutes. Remove and plunge into an ice bath or rinse under cold water.
• For the scallops: Heat a nonstick saute pan over medium heat until very hot and add the olive oil. Season scallops lightly with salt and pepper. When oil is hot, add the scallops and saute the first side until golden brown, approximately 2 minutes. Turn the scallops over, and after 1 minute, add the butter and the hazelnuts. When scallops are seared, transfer them to a plate and keep warm.
• Add lemon juice to the butter and hazelnuts. When the butter has browned add the 2 tablespoons of the chopped parsley. (Add 1 or 2 drops of white truffle oil to the butter, if desired.)
• Toss the potatoes and asparagus in the brown butter until heated through. Transfer the vegetables to a serving platter. Position the scallops over the vegetables and garnish with chopped parsley. Drizzle remaining brown butter over scallops and serve.

MAINE DIVER SCALLOPS WITH BUTTERNUT SQUASH, PROSCIUTTO, AND ORANGE RIND VAPOR

Steps:

• Make the Garnish: Preheat the oven to 175 degrees F. Arrange the prosciutto on a parchment-paper-lined baking sheet and bake until dried and crispy, about 3 hours. Set aside. (The prosciutto can be made up to 2 days in advance, and kept covered in an air-tight container.) When the prosciutto is done, combine the squash, water, 1 teaspoon butter, salt, and sugar in a large skillet over medium-high heat. Cook, stirring occasionally, until the liquid has evaporated and the squash is tender and glazed. Make the Nage: Combine all the ingredients, except the water, in a pot and bring to a boil. Lower the heat and simmer for 45 minutes. Strain, discard the solids, and return to the pot. Boil until reduced to 3 cups. Set aside. (The nage can be made up to 3 days in advance and refrigerated, covered.) Make the Scallops and Orange Vapor: Using a vegetable peeler, peel the rind off the oranges and set aside. Reserve orange segments for another use. Preheat a large skillet over high heat. Season the scallops with salt and pepper, to taste. Add the oil and heat. Add the scallops and cook, turning once, until seared and just cooked through, about 3 minutes per side. Meanwhile, heat the nage in a saucepan over medium heat. While blending with an immersion blender, add the butter to the nage, little by little, to make frothy. Heat the remaining 1 teaspoon butter in a medium skillet over medium heat. Add the glazed butternut squash and reheat. Bring a teapot of water to a boil. Divide the glazed butternut squash among the center of 8 small bowls, and top each with a scallop. Spoon some of the frothy nage over each scallop and top each with piece of the crispy prosciutto. Place each bowl inside a heated larger bowl and surround with the orange rind. Place the bowls in front of your eagerly awaiting guest. Pour the water from the teapot over the orange rind to create orange vapor. Inhale the vapor while you eat.

JUMBO BAKED DIVER SCALLOPS

Steps:

• Preheat oven to 400 degrees F.
• Place the butter and garlic (and the white wine, if using) into an oven proof baking dish (I use a pyrex pie plate).
• Microwave on high heat for 30 seconds to 1 minute, just until butter is melted (or, you may place the dish of butter into the hot oven for a few minutes, until butter melts).
• Rinse scallops well under cold water. Arrange rinsed scallops (no need to dry them) in the dish of melted butter.
• In a small bowl, whisk together the breadcrumbs, salt, pepper, parsley and lemon thyme. Sprinkle breadcrumb mixture evenly over scallops.
• Squeeze the juice of one lemon quarter evenly over the scallops.
• Bake at 400 degrees F for 18 to 20 minutes.
• To Serve:.
• Serve with additional fresh lemon wedges at the table.
• A delicious meal served with a crisp green salad and pasta or French bread, plus a glass of white wine! Or, may be served as an appetizer.