Recipe

Caramelized Diver Scallops With A Grape And Celeriac Salad And Spiced Balsamic Reduction Recipe

Add Step-by-Step Photos	Ironchef / All my dishes 1 year, 2 months ago This dish features light, clean Mediterranean flavors. Prep:30m Cook:5m Servings:6	Ironchef
	scallops grapes celeriac celery root balsamic

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Ingredients

12 ea. fresh U-10 Diver Scallops, scored on one side

Kosher Salt

Cooking Oil as needed

4-6 Tbsp. Unsalted Butter

1 cup Red Grapes, halved

1/2 cup Celery root, brunoised

Olive Oil

Fresh Lemon Juice

Red Chili Flakes

Fresh Cracked Pepper

2 cups Balsamic Vinegar

2 ea. Star Anise

1 ea. Cinnamon Stick

4 ea. Cloves

2 Tbsp. Brown Sugar

Micro Arugula

Directions

For the Balsamic Reduction:

In a sauce pan, combine the balsamic vinegar, star anise, cinnamon stick, cloves, and brown sugar. Bring to a light boil, then simmer until it thickens and can coat the back of a spoon. Remove from heat and let it cool. It will also thicken more. If your reduction is then too thick, whisk in a little warm water to loosen. Reserve.

For the Salad:

Slice off the rind of the celeriac and brunoise. In a mixing bowl, combine the celeriac and grapes. Add enough olive oil to coat, and season to taste with fresh lemon juice, kosher salt, fresh cracked pepper, and the red chili flakes. Make sure you add enough salt to bring out the flavors in the salad. Reserve.

For the Scallops:

In a saute pan, heat the oil on high until smoking. Lightly season the scallops with kosher salt, then add them to the pan scored side down while pressing down on each scallop. Cook for about 30-45 seconds on high (don't overcrowd the pan), then turn heat down to medium and cook until the scored side is caramelized, about 2-3 minutes. Flip the scallops over, add some butter to the pan, and baste the scallops with a large spoon for about 1 minute or until the scallops reach medium rare doneness. Remove from pan and slice.

To Serve:

Arrange the salad on a plate. Arrange the scallops on the salad and streak or dot the balsamic reduction around the salad. Garnish with the micro arugula and serve.

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