3800 Ocean’s Pan-Roasted IngrId’s New England Day Boat Scallops

Serves: 4

16 sea scallops, U-10 size Salt and pepper
1/4 cup clarified butter
2 cups Butternut Squash & Apple Hash
2 tbsp. olive oil 2 tbsp. shallot, minced
4 cups spinach

Butternut Squash & Apple Hash
2 cups butternut squash, 1/4” diced
1/2 cup bacon, 1/4” diced
2 tbsp. olive oil
1/2 cup vidalia onion, 1/4” diced
1 cup apple, 1/4” diced
1/4 cup dark poultry broth
4 tbsp. butter, cold
1 tsp. rosemary & thyme, chopped

Butternut Squash & Apple Hash: Blanch butternut squash; allow to cool. Render bacon in olive oil until softened. Add onion, and continue cooking until onion has begun to caramelize to a light golden. Add apples; toss to coat. Continue simmering until vegetables have softened and broth has all but evaporated. Add cold butter 1 tablespoon at a time, and herbs. Season to taste with salt and pepper. Preheat oven to 350°F. Scallops: Spread scallops on paper towel to absorb excess moisture. Season with salt and pepper. Warm a large sauté pan with clarified butter over high heat. When pan is almost smoking hot, add scallops, arranging so they don’t touch each other or sides of the pan. Allow scallops to sear on the first side (do not disturb them) for 1 to 2 minutes. Carefully turn scallops over. Once turned, transfer pan to oven, allowing scallops to finish in the oven — about five minutes. Meanwhile, reheat the Butternut Squash & Apple Hash for about five minutes, while scallops finish cooking. Remove cooked scallops from oven and let them sit for a few minutes. Warm olive oil in a sauté pan over medium heat. Add minced shallots to pan until they become translucent. Add spinach, and wilt until it softens slightly. Season to taste with salt and pepper.

Larry J. Lavalley, Executive Chef 3800 Ocean
Growing up in Long Island, N.Y., Larry J. Lavalley has fond memories of the ocean. From oysters to fluke, flounder and blue crab, it was the Long Island Sound and Great South Bay that acted as his playground as a young child. Playing well with others was Lavalley’s strong suit and seafood was just one friend. Seasonal produce and fruits were quickly added to the list with local farmers’ becoming a favorite.

Pascual Toso Torrontes 2011, Mendoza, Argentina
This diverse flagship grape of Argentina, with its delicate “straw like” yellow color, floral aromas and crisp acidity will just “pop” when combined with the scallops and butternut squash. The slightly dry finish, along with a touch of minerals and flint, will water your mouth as it awaits the next bite. To inquire, contact Nora Adler at WineAfterDark@aol.com.

« »

Comments are closed.

Scroll to top