Recipe: by Chef Olan Lambert/Beau Rivage
Posted on September 29 2009 in category: Entrees

Seared Diver Scallop with Melted Leeks

Chef Olan Lambert, BR Prime

Orange Beurre Blanc

2 Cups Orange Juice
1 Sprig Rosemary
1 Garlic Clove
1 Shallot
1 # Butter
salt and white pepper to taste.

Place orange juice, rosemary, garlic, and shallot in pot and reduce by 3/4 begins to look like syrup. Remove from heat and whisk in butter a little at a time.

Melted Leeks

1 Leek white section only.
2 T butter
Salt and pepper

Slice leek and clean well. Place in pan and slowly cook in butter until leeks become very soft. Season with salt and pepper.

Scallops

12 Scallops
Clarified Butter or Oil
Salt and White Pepper

Heat a sauté pan until very hot add oil and place scallops in pan. Note scallops must be dry or the will not brown well.
Sear for 1-2 minute each side until golden brown. Do not over cook or will become tough quickly.

Mushroom garnish.

Oyster Mushroom or Maitake Mushroom

Sauté with butter and salt and pepper.

Assemble by placing beurre blanc on bottom of plate and place scallops on top leeks in the middle and mushroom on top.

Serves 4 as app or 2 as entree.