Roasted Maine Diver Scallops

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Chef Stephen Jones
Blue Hound Kitchen & Cocktails
Roasted Maine Diver Scallops
Stewed oven dried tomatoes, pistachio guacamole , Meyer lemon oil

Servings: 2

6ea  Cleaned Diver Scallops

Stewed Tomato:
5ea oven roasted plum tomatoes (cut in half and squeezed of there seeds)
2ea garlic cloves (minced)
2ea shallots (sliced thinly)
Sm pinch of chili flakes
1/2cup dry white wine such as Sauvignon Blanc
1 ea bay leaf
1/4 cup evoo
Salt and pepper to taste

Method: using small sauce pot on medium low heat add evoo and heat for 5mins then add all remaining ingredients and let cook on low for 2hrs. Final product will be thick

Pistachio Guacamole :
1ea  haas Avocado
1/4 cup toasted pistachios (chopped into half pea size)
3 tblsp fresh cilantro stems removed
1ea peeled shallot (minced very finely)
1ea jalapeño seeds and stem removed and minced
 The juice of 1 lime
Salt and pepper to taste

Slice avocado lengthwise, remove seed, cross hatch the meat of the avocado, then remove with a spoon.
Combine minced shallot, minced jalapeño, pistachio and cilantro to the avocado and crush with a fork( leave guacamole fairly chunky )
Season with a drizzle of Evoo, Lime Juice and salt and pepper

Using a medium sauté pan heat on medium for 7mins
Season scallops with salt and pepper
Add one good squeeze of canola oil to the pan, once pan begins to smoke gently add scallops to the pan, let sear on one side for 5-7mins , flip scallops over and let cook for another 2mins then turn pan off, allow scallops to rest for 1min, finish with a squeeze of fresh lemon

Plate as you wish and enjoy!