PAN SEARED MANO DE LEON SEA SCALLOPS

PAN SEARED MANO DE LEON SEA SCALLOPS image

Yield 4

Number Of Ingredients 18

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For Scallops
12 U-10 dry pack Mano de Leon ) or lion's paw) sea scallops
1 tablespoon EOO
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
4 rosemary sprigs ( for garnish)
Sea salt to taste
FOR VEGETABLE STRINGS:
5 ounces zucchini
5 ounces red bell pepper
5 ounced yellow bell pepper
5 ounces leeks
1 chopped shallot
3 tablespoons EOO
FOR SAFFRON SAUCE:
2 cups heavy cream
3 pinches saffron
Sea salt to taste

Steps:

1. Prepare scallops: Chop the fresh herbs. Season each scallop with a sprinkle of olive oil, salt and the herbs use a knife to draw a grid or stripe pattern on the scallops flat surfaces, for an aesthetic finish. Set aside for 10 mins, while preparing the vegies 2. To make the vegie strings: Julienne the zucchini, peppers and leeks and saute them in the oil with the shallots Set aside. 3. To make saffron sauce: In a separate saucepan heat the heavy cream with the saffron. Bring to a boil. lower heat to a simmer and let reduce for 12 mins or until desired consistency is reached. Season with salt at the end to taste. Lesss salt is more, since the scallops will also be seasoned. 4. To cook scallops" Pan sear the scallops for one minute on each side over high heat. 5. To assemble: Spoon a few tablespoons of saffron sauce in the center of each plate. Lay a quarter of the vegie strings in a small bundle on top of the sauce. Arrange 3 scallops in a triangle on top of each vegie bundle Garnish with a sprig of rosemary in middle standing up