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Scallops: Sea Scallops with Cucumber Vinaigrette

Source of Recipe

PATRICK CLARK


List of Ingredients

***VINAIGRETTE***
1 cucumber -- seeded
2 egg yolks
2 ounces rice wine vinegar
1 jalapeno chili -- seeded
1 tablespoon fresh lime juice
3/4 cup olive oil
Salt
Pepper
1 tablespoon toasted sesame oil

***SCALLOPS***
1 tablespoon olive oil
12 jumbo sea scallops
Salt
Pepper
1 tablespoon minced chives


Recipe

Cut cucumber into several small pieces. In blender combine cucumber, egg, vinegar, chili and lime juice. Blend until thoroughly mixed. With blender running, slowly add olive oil, salt and pepper. Add sesame oil. Serve at room temperature. Scallops: In large non-stick pan heat olive oil until very hot. Season scallops with salt and pepper. Sear, scallops for about 35 seconds, on each side until medium rare or golden brown on each side. Remove from pan and drain on a paper towels. Spoon 2 to 3 tablespoons of cucumber dressing on a plate. Place three scallops on top of dressing and sprinkle with chives. Serve.