Pan Seared Diver Scallops, with Citrus, Roasted Carrots, Artichoke Puree, and Ginger Date Vinaigrette Print Email

Pan Seared Diver Scallops Ingredients:
12 Jumbo Diver Scallops
Canola oil for frying
Salt and pepper to taste

Artichoke Puree Ingredients:
2 jumbo artichokes (peeled and cleaned)
1oz butter
1oz olive oil
1/8 white onion, diced
1/8 cup heavy cream
Salt and pepper to taste

Artichoke Chips Ingredients:
2 baby artichokes (cleaned and sliced thinly)
Canola oil for frying

Roasted Carrots Ingredients:
12 baby carrots, washed (reserve the leaves for a garnish)
Olive oil for roasting
Salt and pepper to taste

Ginger Date Vinaigrette Ingredients:
10 pitted dates
2 oranges (juiced, zest)
2 limes (juiced, zest)
2 lemons (juices, zest)
2 tablespoons peeled and grated fresh ginger
2 tablespoons pickled ginger
Sugar to taste
oz red wine vinegar
Pinch of cayenne
Olive oil to emulsify
Salt and pepper to taste

Garnish Ingredients:
4 Clementine segments
4 Carrot top leaves

Artichoke Puree Preparation:
Sweat artichokes and onions in a nub of butter until onions turn translucent.
Add enough water to cover halfway up the mixture. Cook on medium heat until the water has more or less gone or until artichokes are tender. (Chef CJs note: If the chokes need more time to cook don't freak out; just add a little more water!)
Once they are tender place in a blender and slowly add the cream.
Season with salt and pepper.

Artichoke Chips:
Slice the baby artichokes with a mandolin.
Toss in seasoned flour and fry in 350 degree canola oil. The chokes will stop bubbling and become crisp when they are done - remove from the oil and pat dry.
Season with salt.

Ginger Date Vinaigrette:
Place the first eight ingredients, sugar at your discretion, in a blender.
While blending slowly add the oil until mixture emulsifies.
Add a pinch of cayenne.
Season with salt and pepper to taste. (Chef CJs note: It should taste awesome!)

Roasted Carrots:
Season the carrots with salt, pepper and olive oil.
Place on a sheet pan and roast at 400 degrees for 8-10 minutes or until slightly tender.
Remove and reserve.

Place a cast iron pan on high heat. Add a tablespoon of canola oil to the pan.
Season three scallops (per serving) with salt and pepper. Once the oil is smoking add the scallops.
Cook over high heat for three minutes, then turn them and add a nub of butter to the pan.
Place the carrots in the pan and put into a 400 degree oven.
Cook for another five minutes and then remove from the oven.
On a warm plate smear some of the warmed Artichoke Puree.
Place the scallops and carrots on top. Dress the side of the scallops with the vinaigrette. Garnish with the Artichoke Chips, Clementine segments and carrot tops. Enjoy!

This recipe makes 4 restaurant servings.
Served at The Yard for $19.
119 Broadway Street
Santa Monica, CA 90401-2304
310 395 6037