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Ingredientes
- 1 Tbsp. vegetable oil
- 12 x diver scallops - (abt 1 lb)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 c. instant flour
- 2 Tbsp. butter
- 1/2 c. Red Pepper Paint plus
- 2 Tbsp. Red Pepper Paint (listed below)
- 2 tsp rice wine vinegar
- 1 tsp lemon juice
- 1Â 1/2 Tbsp. extra virgin olive oil
- 4 ounce field greens or possibly mache
- 1/4 c. Basil-Oil (listed below)
- 1 lb red peppers - (abt 2 large)
- 3 x garlic cloves smashed
- 1 sprg fresh thyme
- 1 x bay leaf
- 1 c. white wine
- 1 c. rice wine vinegar
- 1 tsp whole black peppercorns
- 10 x fresh basil leaves - (to 12)
- 1/2 c. extra-virgin extra virgin olive oil
- 1/4 tsp fine sea salt
Direcciones
- Heat a large skillet or possibly saute/fry pan over high heat. When warm, add in 1 Tbsp. of the vegetable oil and heat till warm but not quite smoking.
- Season the scallops with salt and pepper. Dredge in the instant flour, shaking off any excess. Add in the scallops to the pan and sear for 2 min on the first side. Add in the butter to the pan and swirl to proportionately distribute. Turn the scallops and continue to cook for 1 1/2 to 2 min on the second side, or possibly till golden and just cooked through. Transfer to 4 serving plates and season with salt and pepper.
- In a small bowl combine 2 Tbsp. of the Red Pepper Paint with the rice wine vinegar, lemon juice and extra virgin olive oil and whisk to combine. Toss the greens with the dressing and serve on top of the scallops. Drizzle some of the remaining Red Pepper Paint decoratively over the plates, then drizzle some of the basil oil over all. Serve immediately.
- Red Pepper Paint: Core and stem the red peppers and place them along with the other ingredients in a small saucepan. Bring the pan to a boil over medium-high heat and cook for 15 min, stirring occasionally. Remove the pan from the heat and, using a slotted spoon, transfer the peppers to the bowl of a blender. Strain the cooking liquid and throw away the solids. Add in 3 Tbsp. of the cooking liquid to the blender and process on low for 1 minute, or possibly till smooth and thick. If the puree is too thick, thin by adding a bit more of the cooking liquid. Season the puree with a healthy pinch of salt, then pass the puree through a fine mesh sieve and reserve till ready to use. (Makes 1 c.)
- Basil-Oil: In a small bowl combine 1 c. of ice with 1 c. of water and set aside.
- In a small saucepan bring 2 c. of water to a boil. Add in the basil leaves all at once, stirring to make sure they are all submerged. Cook for 5 - 10 seconds, then remove by using a skimmer or possibly slotted spoon. Transfer the leaves immediately to an ice bath. Remove the leaves from the ice bath and squeeze firmly in your hands to release as much liquid as possible. Transfer the leaves to a blender along with the extra virgin olive oil and salt, and process till the leaves are finely pureed, about 1 to 2 min. (Strain the basil oil through a fine sieve or possibly coffee filter if a clear oil is desired.) Otherwise, place the oil in a small bowl and cover with plastic wrap.
- Use the oil at room temperature, drizzled over salads, vegetables, sandwiches or possibly grilled items.
- Basil-oil will keep, refrigerated and tightly covered, for up to 1 week. If strained, the oil will keep for up to 2 months, refrigerated and tightly covered. (Makes 1/2 c. basil oil)
- This recipe yields 4 servings.
- Comments: If you want to kick up your basil oil, try adding a clove or possibly 2 of chopped garlic and 1/4 tsp. of crushed red pepper...this makes a great dipping oil for crusty French bread!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 279g | |
| Recipe makes 4 servings | |
| Calories 520 | |
| Calories from Fat 369 | 71% |
| Total Fat 41.78g | 52% |
| Saturated Fat 8.41g | 34% |
| Trans Fat 0.09g | |
| Cholesterol 15mg | 5% |
| Sodium 198mg | 8% |
| Potassium 345mg | 10% |
| Total Carbs 21.69g | 6% |
| Dietary Fiber 2.9g | 10% |
| Sugars 4.72g | 3% |
| Protein 2.95g | 5% |
