Pan Seared Scallop with Kentucky Limestone Bibb, Fresh Parmesan - Cincinnati News, FOX19-WXIX TV

Pan Seared Scallop with Kentucky Limestone Bibb, Fresh Parmesan and Balsamic from McHale's

Pan Seared Scallop with Kentucky Limestone Bibb, Fresh Parmesan and Balsamic
Yield 4
8 large Sea Scallops (12-14 count per pound)
Salt, pepper, paprika and dry Italian herbs (to season scallops)
Vegetable oil to Sauté
1 Head Bibb Lettuce
1/4 cup olive oil
1 Tbl Dijon mustard
1 Tbl balsamic vinegar
Salt and pepper
1 tsp dry tarragon
1 Tbl Balsamic syrup (recipe follows) Can be purchased
4 oz chunk of parmesan reggiano
Method
Heat 10 or 12 inch Heavy non stick or cast iron skillet to medium high, dry scallops on a plate lined with paper towel, season with salt pepper, paprika and dry Italian herbs (substitute small amount of blackening spice) add oil enough to coat bottom of pan and carefully place scallops in pan seasoned side down, use a fish spatula or tongs to lower the scallops into pan, do not try to move or turn the scallops until seared good on 1 side (1-2 minutes) turn and cook and addition minute or 2 for medium longer for well done. Remove from pan and Serve immediately. Trim the Bibb lettuce around the stem and rinse leaves under cold water , spin dry or let drain thoroughly . Tear lettuce into bite size pieces place in a bowl and toss with oil, salt pepper , mustard, dry tarragon and vinegar. Let marinade for 3-5 minutes, drain and place a small mound in the center of a 4-6 inch appetizer plate. Shave parmesan (room temperature) with a vegetable peeler atop the lettuce, top with scallops and drizzle with balsamic syrup
Balsamic syrup
1-1/2 cups balsamic vinegar
3 Tbl sugar
Place vinegar and sugar in a 2 quart heavy bottom sauce pan and boil until reduced to a half cup (15-20 mins)
 
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