Pan-seared Sea Scallops

Serves 4. Best paired with Charles Smith Vino Pinot Grigio. Recipe by Chef Damien Tiregol of Crabby’s Seafood Bar & Grill.

Ingredients for Pan-seared Sea Scallops
¼ cup clarified butter
8 scallops
Salt
Pepper

To prepare Pan-seared Sea Scallops
Melt butter in pan over high heat. Pat the scallops dry and season with salt and pepper on both sides. Sear scallops in the pan until brown comes up on the edges on the first side, about one minute. Flip scallops and sear on other side until brown, about two more minutes. Remove from pan. 
To serve, swirl the roasted red pepper cream sauce in the center of a plate. Drizzle reduced balsamic into the sauce. Place ¼ cup of artichoke salad over sauce in center. Prop up two scallops side-by-side on the salad. 


Ingredients for the Roasted Red Pepper Cream
1 cup roasted red peppers, chopped
1 cup heavy whipping cream
¼ cup red wine vinegar
½ cup leeks, chopped
2 tablespoons roasted garlic

To prepare Roasted Red Pepper Cream
Heat all ingredients in a sauce pan at medium-high heat. Reduce liquid by one half. Blend at high speed until smooth. Strain through a chinois. 


Ingredients for Artichoke Salad
1 cup artichoke hearts, julienned
3 leaves fresh basil, chiffonade
½ cup red onion, julienned
¼ cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon sugar
salt and pepper to taste 

To prepare Artichoke Salad
Add all ingredients to a mixing bowl and toss until mixed.