Recipe
U-10 Scallops
With Grilled Pear, Asparagus, Caramelized Salsify and Lemon Chicken Jus
Courtesy of Chef David Mullen, Angle at The Ritz-Carlton Palm Beach
INGREDIENTS
12 u-10 scallops
1 pear
12 stalks of asparagus, tips only
1 salsify, peeled and cut into 8 pieces
1 can of artichoke hearts in oil, strained
METHOD
Slice pear into 1/8 pieces and grill. (If grill is not available just sauté.) Cook asparagus in boiling salted water until tender. Sauté salsify in a pan until golden brown. Set all vegetables aside.
Season scallops with salt and pepper. In a hot sauté pan, cook scallops until golden brown on bottom. Flip and put into a 500-degree oven for 2 minutes until cooked.
To reheat vegetables, add everything (including artichokes) to a hot pan and season with salt and pepper, sauté quickly then place vegetables on center of each plate, dividing amounts evenly. Place scallops on top of vegetables and pour sauce over the top.
FOR SAUCE
Lemon chicken jus
2 lbs. chicken wings (from your local butcher)
5 cloves garlic
2 lemons, segments and juice only
32 oz chicken stock
4 sprigs of thyme
1 stalk of lemon grass, quartered
1 small chili pepper
METHOD
Roast chicken bones on top in roasting pot. Pour out fat, and sauté garlic. Add lemon segments, chicken stock, lemon grass, thyme and chili, cook until flavor develops. You should reduce by half. If chicken bones are not available just use canned chicken stock and reduce by half of volume being used.
