Twin Palms’ Seared Scallops
12-18 Large Scallops
2 cups mashed potatoes
1 cup white mushrooms
12 grilled asparagus spears
2 cups balsamic vinegar
3 cups red wine
2 shallots (peeled and diced)
2 oz. heavy cream
¾ stick of butter
salt and pepper
Scallop Preparation:
Heat 2 tablespoons of olive oil in sauté pan and wait until it gets hot & smokey. Sprinkle scallops with salt and pepper and add to pan. Sear scallops for about 3 minutes on each side.
Mashed Potato Preparation:
In a separate pan, sauté mushrooms in olive oil and add to the mashed potatoes.
Red Wine Butter Sauce Preparation:
Reduce balsamic vinegar, red wine and shallots over medium heat for approximately 10 minutes. Reduce heat and add butter. Cook until melted. Add salt and pepper to taste.
Assembly:
Put mushroom mashed potatoes in the middle of the plate. Add sauce around potatoes. Place scallops on top of sauce (about 6 per plate). Place grilled asparagus spears in between scallops.
Total Prep time: 15 minutes
Cook Time: 10 minutes
Yield: 2 servings
