Pan-Seared Scallops and Halibut
How to make Chef Andres A. Arboleda's
Pan-Seared Scallops and Halibut:
|Ingredients (pan-seared scallops topped with sweet raisin and grape chutney):
- 12 scallops
- 1/4 cup extra virgin olive oil
- 1/2 pound golden raisins
- 2 pounds green grapes
- 1 cup diced red peppers
- 1 cup diced green peppers
- 1/4 cup diced red onion
- 2 tablespoons cumin
- 1 tablespoon fennel
- 1/2 pound brown sugar
- 2 cups apple cider
- 1 cup orange juice
- Salt and pepper to taste
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Chutney: For best results, combine all ingredients in a large pot and and let marinate in refrigerator for 24 hours prior to cooking. Cook on medium heat until all the liquid has been reduced, resulting in a thick, chunky chutney.
Scallops: Pat scallops dry for five minutes prior to searing to absorb all excess moisture. Generously salt and pepper both sides of scallop. Preheat pan with 1 oz. vegetable oil. Place scallops in hot oil and sear on each side for approximately 2.5 minutes. Remove from pan and let sit prior to plating.
|Ingredients (pan-seared halibut with blue potato corn & bacon hash and lemon cream reduction):
- 2 pounds blue potatoes
- 1 cup corn
- 1 pound bacon
- 1 cup parsley
- 1/4 cup onion
- 4- to 5-ounce portions of halibut
- 2 ounces extra virgin olive oil
- 1/4 cup shallots
- 1 cup white wine
- 1/2 pound butter
- 1 cup heavy cream
- Zest of 1 lemon
Hash: Dice and par boil potatoes. In a sauté pan, render diced bacon and caramelize onions to build the flavors in your pan. Add parsley, corn, and potatoes. Sauté until ingredients are thoroughly combined. Season with salt and pepper.
Reduction: Sweat shallots in medium sauce pot. Add wine and lemon zest. Reduce to a syrup. Add cream and simmer until reduced to desired consistency. Season with salt and pepper.
Halibut: Pat halibut dry prior to sautéing. Sear on one side at high heat for approximately 2 minutes. Place in 400 oven for additional 4 minutes or until desired temperature.