Seared Diver Scallops - New Potatoes, Bacon, Garlic & Chervil - Cincinnati News, FOX19-WXIX TV

Seared Diver Scallops - New Potatoes, Bacon, Garlic & Chervil

Seared Diver Scallops - New Potatoes, Bacon, Garlic & Chervil

4 Guests

Marinated New Potatoes

  • 1 1/2 pounds New Potatoes
  • 1 cup Red Wine Vinegar
  • 1/3 cup sugar
  • 1/3 cup Extra Virgin Olive Oil
  • 2 tbl. chives, minced
  • 2 oz. chervil

Wash and boil the potatoes until tender, around 30-40 minutes. While still warm cut the potatoes into quarters and mix with the vinegar, sugar, olive oil, and salt to taste. Let the potatoes cool completely then add the chives. Reserve 28 leaves of chervil to garnish the plate. Chop the remaining chervil and add 3T to the marinated potatoes.

Bacon Julienne

  • 8oz. Hickory Smoked bacon
  • 1 tsp. garlic, chopped fine

Stack the bacon strips and freeze. Lay bacon horizontally and cut into thin strips. Softly render the bacon on medium low heat. Pour of the fat into a separate bowl and reserve for the vinaigrette. Once the bacon is browned and crispy, turn off the heat, add the finely chopped garlic, and drain on paper towels.

Garlic Confit & Vinaigrette

  • 24 Garlic cloves, peeled
  • 1 cup Vegetable Oil
  • 1 cup Extra Virgin Olive Oil

Preheat an oven to 325F. Warm the oils to the touch in an oven proof pot. Trim the bottoms from the garlic cloves and add to the oil. Place the pot in the oven and cook for 45 minutes or until tender and slightly caramelized. Reserve 12 garlic cloves for garnish.

Roasted Garlic Vinaigrette

  • 2 oz. Vegetable Oil
  • 1 oz. Extra Virgin Olive Oil
  • 1 tbl. Rendered Bacon Fat
  • 1 oz. Red Wine Vinegar
  • 1 tbl. Mustard
  • 1 tbl. Corn Syrup
  • 12 cloves roasted garlic
  • Salt to taste
  • Water to thin (optional)

Place the vinegar, mustard, corn syrup and a pinch of salt in a blender. Cover the blender. On high speed, in a slow and steady stream, add the oils and rendered bacon fat. Once you have emulsified the dressing, add the garlic cloves. If the dressing is too thick add some water to thin. Season with salt to taste.

Assembly:

Remove the abductor muscle from the side of the scallop (the muscle looks like a small band-aid). Heat a saute pan on medium low. Pat the scallops dry with paper towels. Place the quartered potatoes in a row on the plate. Top the potatoes with the crispy bacon. Place three spoonfuls of garlic vinaigrette along the row of potatoes. Place a garlic clove in each of the pools and season with salt. Season both sides of the scallops with salt. Sear the scallops on each side for 45-60 seconds. Remove the scallops and dry on paper towels. Place the scallops between the dots. Finish by following the potatoes with chervil leaves and serve.

 

FOX19 RECIPES PRESENTED BY:


SPECIAL OFFERS FROM FOX19

FOX19 Dining Deals

We have worked out deals with some of our area's best restaurants to offer you $50 in gift certificates for only $25 (plus shipping & handling). Each Thursday, FOX19 will feature a tri-state restaurant during the FOX19 Morning News. Then, at 9AM, we will open the ONLINE store for that week's deal. However, you have to act fast, as we are only able to provide a limited number of gift certificates per sale.

Note - There are a few certificates still remaining for Boston Butz.

Visit FOX19 Dining Deals

FOX19 Half Off Golf

We have worked out deals with some of the area's best courses to offer Great Golf at nearly Half Off. Each Saturday Night during SportsWrap, FOX19 will feature a tri-state Golf Course. Then, at 11PM, we will open the ONLINE store for that week's deal. However, you have to act fast, as we are only able to provide a limited number of Half Off Golf certificates per sale. Have fun and happy shopping... and keep checking back for more half-off golf certificates from FOX19! Half Off Golf Certificates will be mailed in approximately 7-10 business days following purchase.

Now On Sale - Shaker Run, Crooked Tree Golf Club, Walden Ponds & Deer Run Golf Club

Visit FOX19 Half Off Golf

Powered by Frankly