Mark Holley

Arborio Crusted Diver Sea Scallops

 

Ingredients

all-purpose flour

Arborio rice (finely ground) or Panko bread crumbs

6 each large scallops (preferably diver)

3-4 cups mixed greens

1/4 cup chanterelle mushrooms (grilled) or your favorite mushroom

1/4 cup fennel (shaved)

6 sprigs each cilantro & dill

1 teaspoon mint, chopped

4 oz. grapefruit vinaigrette (below)

Grapefruit Vinaigrette

3 tablespoons of each rice and sherry wine vinegar

1/2 cup extra virgin olive oil

1/2 cup grapefruit sections, chopped

1/4 cup sweet onions, julienne (caramelized)

1 tablespoon honey

 

Method

1) Combine equal parts flour and ground Arborio (or Panko) and mix well. 2) Season scallops with salt and pepper and dredge into flour mixture. 3) In a sauté pan over medium heat, sauté scallops until golden brown on both sides (approximately 3-4 minutes per side). Reserve in a warm place. 4) For the vinaigrette, add all ingredients, season with salt and pepper to taste, mix well. 5) In a separate bowl, add mixed greens, mushrooms, fennel, cilantro, dill and mint, then add vinaigrette and toss well. Reserve a small amount of vinaigrette to drizzle over warm scallops.

 

To Serve

1) Serve warm scallops alongside salad