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Pan Seared Diver Scallops with Oysters Two Ways

Makes: 12
June 17, 2014

10 Diver Sea scallops 48 each

Wianno oysters shucked 48 each

Leeks, small dice, 1 cup

Tri color fingerling potatoes (pre- cooked and sliced) 2 cups

Apple wood bacon, small dice and rendered 1 cup

Corn meal flour ½ cup

Buttermilk ½ cup

Corn stew 2 quarts (recipe follows)

Ingredients:

10 Diver Sea scallops 48 each

Wianno oysters shucked 48 each

Leeks, small dice, 1 cup

Tri color fingerling potatoes (pre- cooked and sliced) 2 cups

Apple wood bacon, small dice and rendered 1 cup

Corn meal flour ½ cup

Buttermilk ½ cup

Corn stew 2 quarts (recipe follows)

Preparation:

Heat two skillets till smoke point.  

Season scallops with salt and pepper and sear golden brown on both sides.  

Remove from heat and finish for three minutes in 350f oven.  

In second pan sauté without color leeks, bacon, and fingerling potatoes, deglaze pan with corn stew and bring liquid to simmer.  

Add half the oysters to this stew, with other half soak in buttermilk, and bread using corn meal.  

Once breaded, drop in canola oil set at 350f for three minutes, remove and season.  

Plate using a bowl and placing stew mixture at bottom of bowl, layer with scallops, followed by fried oysters.


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