PERREAULT Magazine August 2014 | Page 104

CHEF ALISON BALL KILMER

Perreault Magazine - 104 -

www.aliinthevalley.com

"Seared Sea Scallops"

Healthy . Natural . Organic .

Ingredients:

• ⅓ cup fresh tangerine juice (or orange juice)

• ½ cup dry white wine

• 1 tablespoon honey

• 2 large garlic clove, minced

• 2 teaspoons minced jalapeno

• ¼ teaspoon salt

Instructions:

1.In a small saucepan combine first 7 ingredients over medium heat. Whisk to incorporate honey. Let mixture come to a simmer. Simmer for about 15 minutes until slightly thickened, stirring occasionally.

2.Meanwhile, prepare the scallops by removing the side muscle, if necessary. Rinse and pat dry. Coat very lightly with olive oil, then season with salt and pepper.

3.Once glaze is reduced, heat butter and 1 tablespoon olive oil in a large pan over high heat. Sear scallops for about 1½ minutes per side, until a brown crust forms.

4.Garnish with tangerine slices and red crush peppers to taste.

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

Serves: 4

• 8 sea scallops

• salt

• pepper

• pinch of red chili flakes

• 1 tablespoon olive oil, plus extra to coat

scallops

• 1 tablespoon unsalted butter

• 1 tangerine (peeled & slices separated)