Receta Recipe of the Week - Pan-seared Scallops with Poached Pears
Recipe of the Week – Pan-seared Scallops with Poached Pears
December 1, 2014 at 4:13 pm
(From the Appetizer Collection at emealsforyou.com
Pan-seared Scallops with Poached Pears
We are hosting a French themed dinner party this Saturday. As a prelude to that I decided to try a new appetizer I came up with over the holiday. I thought I might want to try it out first, just to get the kinks out, adjust the ingredients and try some different plating ideas. The dish came out great, first try; the only problem was that we got so excited by how it looked we forgot to take a photo for the website. Undaunted I made the dish again today and this time made sure to take several photos. As some of the guests don’t eat scallops I will make the same recipe only using pork tenderloin medallions. If you make this with the pork the cooking time will have to be adjusted.
And yes, these taste as good as they look.
Pan-seared Scallops with Poached Pears
Recipe Summary
Complexity:
Easy
Serves:
4
Category:
Appetizer
Meal:
N/A
2
large
pears, red Bartlett
0.5
cup
sugar, granulated
8
large
scallops, sea
2
Tb
rice flour
3
Tb
oil, olive
1
Tb
butter, salted
2
pinch
salt and pepper to taste
8
medium
sage leaves
0.25
- cup
- wine, dry white
2
Tb
pear brandy (optional)
Peel the pears, cut in half and remove core with a spoon. Place pears in a sauce pan with the sugar and add enough water to cover half way up on the pears. Simmer for 15 – 20 minutes until just tender (turning over once during simmering). Remove pears to a plate, allow to cool and slice each half into 1/4 inch thick pieces. Reduce remaining water and sugar in pan by half and add the white wine.
Cut scallops in half forming disks. Salt and pepper scallops. Add remaining salt and pepper to the rice flour and dredge the scallops.
In a sauté pan heat the oil and butter until just shimmering, add the scallops and cook for only 2 minutes, turn over and cook for 1 minute more. Remove scallops to a plate and add the sage leaves, cook until crispy. Remove sage and add the reserved sugar water and wine to the pan, stir to combine to make a sauce.
To plate: Place 4 slices of the pears on a plate, forming 2 circles, add 2 scallops to each circle, spoon some of the sauce and place sage leaves on top.
More great tasting appetizer ideas, 74 in fact, at emealsforyou.com, come over and see what else we have.
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Entry filed under: Appetizer. Tags: fruit appetizer, great appetizer, pan-seared, pan-seared scallops, pears, poached pears, scallop appetizer, scallops, sea scallop appetizer, sea scallop recipe, sea scallops.