Pan Seared Sea Scallops with Warm Citron Vinaigrette,
Asparagus, Baby Arugula & Roasted Peppers

Serves 4

Ingredients:

2 lbs u-10 Dry Packed Sea Scallops Strapped

1 TB canola oil

1 tsp White Truffle Oil

Juice and Zest of 1 Medium Lemon

1 tsp Grated Black Truffles or Summer Truffle Peelings **Optional

1 tsp Lemon Infused Extra Virgin Olive Oil (I suggest Agrumato available online at chef's Warehouse or Carlino's Specialty Markets)

1 Bunch Baby Arugula Cleaned or One Bag of Roquette Arugula

1 Bunch Blanched Asparagus

Good Quality Extra Virgin Olive oil

1 Roasted Red & Yellow Pepper Cleaned

Sea Salt & Fresh Ground Pepper to taste

Techniques:
Roasting Peppers: In a mixing bowl toss the peppers with olive oil salt and pepper. Place on a sheetpan and bake in the oven 250 degrees for about 30 - 45 minutes. Turn the peppers on the sheet pan every 15 minutes, they should start to turn black almost looking burnt. When peppers are soft and starting to deflate place back in mixing bowl and cover with plastic wrap and let cool. Cut off tops of peppers and discard, Peel outside skin, clean out seeds and slice peppers in 1/4 inch strips. DO NOT RINSE PEPPERS!

Blanching: Add asparagus to rapidly salted boiling water for 1 minute. Remove and immediately place in an ice bath. Remove once cooled.

Searing: Get your pan very hot, almost smoking. Add 1 tbs oil and add your seasoned scallops. Do not move or agitate your protein let it sit in the heat and caramelize the natural sugars.

Note: Before starting you will need to have roasted peppers and blanched and cut asparagus.

Progression: Season Scallops with Salt and Pepper and sear in hot pan with canola oil. Let Scallops cook approx 1/4 up the side and turn over for 1 more minute and remove from pan. Turn heat to low and add lemon juice, lemon zest, 3 tbsp Extra Virgin Olive Oil and Salt & Pepper to taste.(taste your warm vinaigrette and adjust ingredients to your liking. Mix asparagus, arugula and peppers, drizzle with pan vinaigrette and place on center of plate, arrange scallops, add additional pan vinaigrette. Drizzle Lemon Oil and White Truffle Oil and Enjoy! Some nice additions this salad would be grated truffles, summer truffle peelings, blood orange segments, shaved fennel or Myer lemons.

Recipe Courtesy John Brandt-Lee - Chef/Owner Avalon Restaurant West Chester