Inicio » Recetas » Seared Sea Scallops With Mango And Jalapenos

Receta Seared Sea Scallops With Mango And Jalapenos

Name: Seared Sea Scallops With Mango And Jalapenos
Ingredients: 1 1/2 lb Sea scallops, cut in 1/2inch horizontally; 1 Tbsp. Dijon mustard; 1/2 tsp Kosher salt; 1/4 tsp Pepper; 2 Tbsp. Fresh tarragon; 8 Tbsp. Butter; 3/4 c. Minced shallots; 1 x Jalapeno, diced; 1/4 c. Dry sherry; 1 1/2 Tbsp. Frzn orange juice concentrate; 1/2 c. Heavy cream; 1 tsp Fresh tarragon; 1/2 tsp Kosher salt; 1/4 tsp Pepper; 6 ounce Fresh spinach; 2 x Potatoes, julienned; Oil; 1 x Mango, sliced

de Global Cookbook

Add a photo

click to rate

0 votos | 1089 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

Ingredientes

1Â 1/2 lb Sea scallops, cut in 1/2inch horizontally
1 Tbsp. Dijon mustard
1/2 tsp Kosher salt
1/4 tsp Pepper
2 Tbsp. Fresh tarragon
8 Tbsp. Butter
3/4 c. Minced shallots
1 x Jalapeno, diced
1/4 c. Dry sherry
1Â 1/2 Tbsp. Frzn orange juice concentrate
1/2 c. Heavy cream
1 tsp Fresh tarragon
1/2 tsp Kosher salt
1/4 tsp Pepper
6 ounce Fresh spinach
2 x Potatoes, julienned
Â Â Oil
1 x Mango, sliced

Direcciones

Marinate the scallops in this mix 4 hrs or possibly overnight.
Sauce:Heat a skillet. Add in 4 Tbsp. of butter and sear scallops on both sides till golden brown. Remove and cover.
Add in remaining 4 Tbsp. butter and saute/fry shallots and jalapenos. Add in 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