Pan seared Scallops
(serves 4…3 each)
- 12 jumbo Scallops
- 1 teaspoon Lawry’s Seasoned Salt
- Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1 Asian Pear (julienned)
- 2-3 Tablespoons Canola Oil
- 3-4 drops White Truffle Oil
- 3-4 drops Grape Seed Oil
- 2 Red Sugar Beets
- 3 leaves Baby Spinach per plate
Preheat oven to 400 degrees-f
Lightly oil, and Salt & Pepper Beets, and wrap in aluminum foil, roast on heatproof plate.
Oven roast Beets for 30 minutes, or until soft (Beets are done when a small knife slides easily through the core without too much pressure)
Set finished Beets aside in foil.
Peel and julienne Asian Pear, toss with Truffle & Grape Seed Oils, Kosher Salt & Pepper…Set aside
Season Scallops on all sides with Seasoned Salt and freshly ground Black Pepper.
Heat Oil in a large, 12-inch saute pan over medium-high heat.
When Oil is hot, add Scallops and sear for 2 minutes, or until golden brown. Gently turn Scallops over with tongs, and cook for an additional 2 minutes, or until golden brown.
On 5″ plate, place 3 Baby Spinach leaves; top leaves with 1/4″ slice of Beet, top with hot Scallop, and julienned Asian Pear