Pan Roasted Sea Scallops

Provided By: Chef David Bennett of Filomena Lakeview Restaurant

Ingredients:
12 U-10/20 Dry Sea Scallops or Diver Scallops
Olive Oil as Needed
Kosher Salt
Black Pepper from the Mill
1 Bunch of Dandelion Greens
One Medium Spaghetti Squash
1t-minced garlic
Fresh Chopped Herbs
1T Butter
White Truffle Oil
1T finely chopped chive

Directions:
1. Preheat oven to 400 Degrees. Cut squash in half lengthwise through the stem and flower end. Scrap out all the seeds and loose squash pieces. Season inside of squash with Salt and Pepper and rub with olive oil to coat. Place in a baking dish cut side down and add a half-inch of water to the pan. Cover with foil and bake until tender, 45 minutes or so. Remove from oven and allow to cool. Spaghetti squash can also be cooked in the microwave following the same instructions but covering the baking dish with plastic wrap instead and cooking on high at ten-minute intervals until squash is tender.
2. When squash is cool to the touch use a fork to scrap out the squash in strands. Season however you please and reserve warm.
3. Trim stems of dandelion and remove any wilted or blemished leaves. Wash in a large amount of cold water, allowing any dirt and sand to sink to the bottom of the vessel while the dandelions remains on top. Remove from the water and then blanch greens in large amount of boiling water seasoned with salt until bright green and tender. Remove to an iced water bath to cool and then drain off all water, squeezing greens to remove as much water as possible. Heat a sauté pan and film the bottom with olive oil. Sauté garlic until golden brown, add greens and toss together to heat greens all the way through adding oil as needed, season with salt and pepper and reserve warm.
4.  Coat the bottom of a non-stick pan with olive oil and heat on medium until oil starts to pop. Dry the scallops on paper towels and season with salt and pepper. Sear the scallops on one side only, placing only enough scallops at one time to maintain the heat of the pan. Cook scallops until a nice brown crust forms on one side. Flip scallops and allow to cook for 2 more minutes.
5. Place three scallops per plate, divide squash and dandelion evenly between all four plates and drizzle the scallops with the white truffle oil and garnish with the chives.

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