| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dujour03 | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Sea scallops, cut in 1/2inch |
| horizontally | ||
| 1 | T | Dijon mustard |
| 1/2 | t | Kosher salt |
| 1/4 | t | Pepper |
| 2 | T | Fresh tarragon |
| 8 | T | Butter |
| 3/4 | c | Chopped shallots |
| 1 | Jalapeno, diced | |
| 1/4 | c | Dry sherry |
| 1 1/2 | T | Frozen orange juice |
| concentrate | ||
| 1/2 | c | Heavy cream |
| 1 | t | Fresh tarragon |
| 1/2 | t | Kosher salt |
| 1/4 | t | Pepper |
| 6 | oz | Fresh spinach |
| 2 | Potatoes, julienned | |
| Oil | ||
| 1 | Mango, sliced |
INSTRUCTIONS
Marinate the scallops in this mixture 4 hours or overnight. Sauce Heat a skillet. Add 4 tablespoons of butter and sear scallops on both sides until golden. Remove and cover. Add remaining 4 tablespoons butter and saute shallots and jalapenos. Add 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 Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9434 - KATHY CARY/DREW NIEPORENT Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2715
Calories From Fat: 1500
Total Fat: 154.2g
Cholesterol: 407.3mg
Sodium: 6807.5mg
Potassium: 4521.3mg
Carbohydrates: 240.6g
Fiber: 42g
Sugar: 86.1g
Protein: 29.6g