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Pan Seared Scallops




Source of Recipe


Till Midnight and Chef Rob Guerrero


Recipe Introduction


Pan Seared Scallops over Gingered Asian Pear Bokchoy Slaw with Cilantro Jalapeno Drizzle




List of Ingredients




Gingered Asian Pear Bokchoy Slaw
2 asian pears halved, cored and sliced
4 stalks of bokchoy julienned
1 carrot julienned
1 onion julienned
4 tbs. ginger grated
1 garlic clove minced
2 oz. rice wine vinegar
6 oz. sesame oil
salt and pepper as needed

Mix all ingredients together in a bowl and set aside.

Cilantro Jalapeno Drizzle
2 jalapenos halved and seeded
1/2 cup fresh cilantro
1/2 cup sour cream
water as needed
1 tbs. lemon juice
salt and pepper as needed



Recipe



Lightly roast jalapeno pepper in a small saute pan, just till the skin starts to blister. Then place in blender with the cilantro, sour cream, and lemon juice. Add a little bit of water to help blend into a smooth paste.

Pan Seared Scallops and Plate Set-Up
3 scallops per person
1 tsp. oil
salt and pepper

Season scallops with salt and pepper. Heat oil in pan, just enough to coat pan. Pat scallops dry with paper towel. Place scallops in pan. Sear till golden brown. Turn over, cover, and lower heat. Place a small mound of slaw in the middle of the plate. Check scallops (scallops should feel firm to the touch). Place scallops around slaw. Then drizzle the Cilantro Jalapeno Drizzle over the entire dish.