Restaurant Recipes
Lilly's Sea Scallops with Mango and Jalapenos
Yield: 4 entree servings or 6 appetizer servings
Ingredients
Scallops
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 tablespoons fresh tarragon
- 1 1/2 pounds sea scallops, cut in half horizontally
- 1/4 cup (1/2 stick) butter
Sauce
- 1/4 cup (1/2 stick) butter
- 3/4 cup chopped shallots
- 1 jalapeno pepper, diced
- 1/4 cup dry sherry
- 1 1/2 tablespoons frozen orange juice concentrate
- 1/2 cup heavy cream
- 1 teaspoon fresh tarragon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
Potatoes
- 4 cups vegetable oil for deep-frying
- 2 potatoes, julienned
Garnish
- 6 ounces fresh spinach
- 1 mango, peeled and thinly sliced
- Fresh tarragon sprigs
Instructions
Scallops
- In a medium bowl combine the mustard, kosher salt, pepper, and fresh tarragon.
- Add the cleaned and cut scallops and marinate in the refrigerator for 4 hours or overnight.
- Place a large, dry, nonstick sauté pan or skillet over high heat for 3 minutes.
- Add the butter and heat until melted.
- Pat the scallops dry with paper towels and place in the pan, being careful not to overcrowd the pan. If necessary, cook the scallops in 2 batches. Sear the scallops on one side for about 2 minutes, then turn them with tongs and cook for 2 minutes on the other side.
- Remove the scallops from the pan and set aside.
Sauce
- In the skillet used to cook the scallops melt the butter. Add the shallots and jalapeno. Sauté the shallots and jalapeno over medium heat 3 to 5 minutes until softened.
- Increase the heat to high and add the sherry, stirring with a wooden spoon to deglaze the pan.
- Add the orange juice, cream, tarragon, salt, and pepper, and cook until combined.
Potatoes
- In a separate skillet heat the oil to 375 degrees F or until a bread cube turns brown in 10 seconds. Add the potatoes and fry until brown and crisp. Remove them from the pan with a slotted spoon and drain on paper towels.
Assembly
- Wash and dry the spinach leaves and divide evenly in the middle of the plates.
- Top with the thin strips of fried potatoes.
- Ladle the sauce around the sides of the plates, and place the seared scallops on top.
- Decorate each plate with slices of fresh mango and a sprig of fresh tarragon.
Attribution
Posted by LladyRusty at Recipe Goldmine May 3, 2001.
Source: Chef Kathy Cary - Lilly's, Louisville, Kentucky