Grandpa Joe's
Caramelized Scallops

You can serve this as an appetizer, a main course, or a salad.

About this recipe

I have forgotten the origin of this recipe, but it has been in my collection for at least 30 years.  I love serving it to guests because the presentation is so colorful – and I've been told eating should involve all the senses.  This one covers at least four.

Ingredients

  • diver scallops (3 or 4 per person), removed from the shell
  • extra virgin olive oil
  • 1 cup fresh corn kernels
  • ⅓ cup onion, chopped
  • 1 garlic clove, minced
  • ¼ cup red pepper, diced
  • 1 head frisee
  • 2 tablespoons parsley, chopped
  • ¼ cup dry white wine
  • kosher salt
  • freshly ground black pepper
  • 1 cup sugar
  • truffle oil
  • chopped chives
  • black lava salt

Directions

  1. Heat the olive oil in a sauté pan and sauté the corn, onions, garlic, and peppers for 3 minutes.  Season with salt and pepper. 
  2. Add the frisee, parsley and wine.  Cook to wilt the frisee, about 2 minutes.  Remove from the heat.
  3. Season the scallops with salt and pepper.  Dredge the scallops in the sugar. 
  4. Heat more olive oil in a sauté pan and caramelize the scallops for 3 minutes on each side. 
  5. Mound the salad in the center of the plate, arrange the scallops around the salad, and drizzle with truffle oil.  Garnish with chopped chives. and black lava salt.

Notes

  • Any fresh lettuce can substitute for the frisee.
Posted: March 2014.