Pan Seared Scallops

VILLAGE TAVERN


101 Summit Blvd. (Saks Plaza)


205.970.1640








PAN-SEARED SCALLOPS











5
EACH
Jumbo Sea Scallops
1. Season the scallops lightly on both


1
tsp.
Salt and Black Pepper Mix
sides with salt and black pepper mix.


2
Tbsp.
Olive Oil
2. Pre-heat saute pan on high heat. Do not





add the oil until you are certain the pan


5
slices
Herb Butter
is hot.





3. When you add the oil, it should


1
cup
Fresh Corn Kernels
shimmer and see wisps of smoke-too


1/3
cup
Edamame, Blanched
much smoke means the pan is too hot.


1
Tbsp.
Butter, unsalted
Immediately put your scallops in the


1/4
cup
Roma Tomatoes, diced 1/4"
pan, flat side down. Cook for 2 minutes,


2
tsp.
Fresh Basil, julienned
lift the edges gently. When the scallops


2
tsp.
Chives, chopped
are caramelized and a mahogany brown


1/2
tsp.
Salt and Black Pepper Mix
color, turn them over and reduce heat





by half. Cook for 2 minutes. They are





done when they are firm to the touch.





4. While scallops are cooking, in a pre-





heated saute pan with butter, add corn,





edamame and cook for 1 minute.





5. Add tomatoes, basil, chives and





season with salt and black pepper mix.





6. Cook until all ingredients are well





combined and incorporated.





7. Spoon sweet corn succotash and place





it at the center of the plate forming





a straight line from left to right. Arrange





the five scallops sided by side on top





of the succotash. Top each scallop with





Herb Butter.





8. Place in oven until butter starts to melt.


HERB BUTTER


(Yield: 3-4 servings)


1/2
lb
Butter, unsalted, room temperature
1. Place softened butter in a mixing


2
Tbsp.
Shallots, minced
bowl. Add the remaining ingredients


1
Tbsp.
Chives, minced
and mix to combine very well.


1
Tbsp.
Parsley, minced
2. Place in plastic wrap (saran wrap)


1
Tbsp.
Tarragon, minced
and roll into logs - 3/4" diameter.


1
Tbsp.
Basil, minced
3. Freeze or refrigerate overnight


1
Tbsp.
Thyme leaves, minced
until ready to serve.


1
tsp.
Kosher Salt



1/4
tsp.
Black Pepper, ground















Mary Grace Viado


Corporate Executive Chef