Seared Scallops
Local 188
Sous Chef Nicholas Nappi
Seared Scallops with Smoked Thyme Cream and Ginger- bread Crouton Serves 2
Ingredients
- 4 cups Oakhurst heavy cream
- 5 springs Thyme
- 1 loaf Gingerbread
- 8 Dayboat scallops
- to taste Salt
- to taste Sugar
- to taste Pepper
Method For the Gingerbread Crouton Cut gingerbread into ¼ inch strips. Place into preheated 350 degree oven and cook until crispy but not burnt (about 15 minutes).
For the Thyme Cream *Divide the cream into two parts. Place one half into sauce pot with thyme and simmer until the thyme infuses the cream (approx 10 minutes). Place the remaining cream into a bowl in a stove top smoker. Smoke over low heat for 10 minutes— skim off the film that forms on top. Strain both creams through into saucepot. Simmer until liquid reduces by about ¼. Season with salt and sugar to taste.
For the Scallops Heat sauté pan over medium-high heat until oil is hot. Season scallops with salt and pepper. Sear scallops on both sides until golden, take care not to overcook.
To Serve Lay a pool of smoked thyme cream on two plates. Place four scallops on each plate and garnish with gingerbread crouton.
* Requires stove top smoker
Find Salute to Sous Hot Spots!
Check out our map of Portland, Maine's Salute to Sous Hot Spots to find out where to go to sample the dishes highlighted here!
Follow Us: