Open Face Scallop “BLT” [via Capital Grille]
Open-face Scallop “BLT”
Yield: 1 Sandwich
INGREDIENTS
“Lions Paw” Diver Scallops 3 ea. (approximately 6-8 oz.)
Kosher Salt 1 tsp.
Black Pepper, Freshly Ground ¼ tsp.
Unsalted Butter, Clarified 2 oz
Brioche, Pullman Loaf 1 ea
Lola Rosa Lettuce 4 Leaves
Applewood Smoked Bacon 2 Slices, cooked crisp
Black Pepper and Chive Aioli 1 Tbsp.
Heirloom Tomato Salad 6 oz.
Fresh Chervil 3-4 Sprigs
PREPARATION
1. Preheat the oven to 350º F.
2. Remove the small, rough textured, crescent shaped tendon from the side of each scallop.
3. Place the scallops on paper towel and pat dry on both sides.
4. Season each scallop with salt and pepper on both sides.
5. Place the clarified butter in a non stick skillet and heat until wisps of smoke appear. Carefully add the scallops to the pan, reduce the heat to medium, and sear two minutes per side to create a golden crust.
6. Place scallops on a baking sheet and finish cooking in the preheated oven for three minutes.
7. While the scallops finish cooking, toast the brioche until golden brown.
8. Immediately spread the toasted brioche with the black pepper and chive aioli.
9. Place the toasted bread on a rectangular platter.
10. Arrange the Lola Rossa leaves over the center of the bread.
11. Break the bacon slices into three pieces and scatter them over the lettuce.
12. Place the scallops over the bacon and arrange two ounces of the tomato salad over the top and around the scallops.
13. Place the remaining four ounces of the tomato salad at the opposite end of the platter.
14. Add the remaining ½ Tbsp. of Chive Aioli atop the scallops and around the plate.
15. Garnish with Sprig of Chervil
Marinated Tomato Salad
YIELD: 4 servings
INGREDIENTS
Heirloom Tomatoes 2 lbs
Kosher Salt 1 tsp
Freshly Ground Black Pepper 1 tsp
12 yr. Aged Balsamic Vinegar 2 Tbsp
Extra Virgin Olive Oil 1 Tbsp
Fresh Basil 3 Sprigs
PREPARATION
1. Wash the tomatoes
2. Core and rough chop the tomatoes
3. Place the tomatoes in a medium sized mixing bowl and combine with the salt and pepper. Allow the tomatoes to sit at room temperature for one hour.
4. Remove the stems from the basil and cut the basil into very thin slices.
5. Combine the tomatoes with the balsamic, olive oil and basil
Black Pepper and Chive Aioli
Yield: 1 Cup
INGREDIENTS
Prepared Mayonnaise ¾ C
Fresh Garlic 1 clove
Freshly Ground Black Pepper ½ tsp
Granulated Sugar ½ tsp
Kosher Salt ½ tsp
Freshly Squeezed Lemon Juice ½ Tbsp
Freshly Squeezed Lime Juice ½ Tbsp
Anchovies 1 piece (pureed to a paste)
Water ½ Tbsp
Grana Padano Cheese 1 Tbsp (grated)
Freshly Sliced Chives 1 Tbsp
1. Mince the fresh garlic; if possible use a micro plane
2. Working with a chilled mixing bowl, combine all of the ingredients
3. Refrigerate until ready to use
