Seared Scallops with Smoked Thyme CreamSHARE THIS:
This meal is restaurant good. As in, guests and family might ask if you’ve been working in a kitchen because this dinner is so delicious. Here’s the thing: it’s also wicked easy to make!
- 4 cups Oakhurst Heavy Cream
- 5 sprigs thyme
- 1 loaf gingerbread
- 8 Dayboat scallops
Cut gingerbread into ¼ inch strips. Place into preheated 350 degrees oven and cook until crispy but not burnt (about 15 minutes).
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 – 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.
Lay a pool of smoked thyme cream on two plates. Place four scallops on each plate and garnish with gingerbread croutons.
*Requires stove top smoker.
Author: Sous Chef Nicholas Nappi, Local 188