Sauteed Diver Sea Scallops, Apple Endive salad with Citrus-Raisin Dressing

Serve with Schramsberg Blanc de Noirs

Ingredients

  • 1⁄2 cup Pancetta, coarsely diced
  • 3⁄4 cup golden raisins
  • 1⁄4 cup Dijon mustard
  • 2 tablespoons orange juice
  • 1 tablespoons lemon juice
  • 1 tablespoon grapefruit juice
  • 1 tablespoon lime juice
  • 1-2 cups olive oil
  • 1 head of frisee, washed & drained
  • 1 Granny Smith apple, julienne
  • 1 Fuji or Braeburn apple, julienne
  • 1-2 Belgian endive, chiffonade
  • 8-12 fresh diver sea scallops
  • salt and pepper

Preparation

  • Place Raisins in a bowl and cover with hot water. Soak until soft then strain.
  • Sauté Pancetta until a deep golden brown. Drain off fat and set aside.
  • Place raisins, juices and / or vinegar in a blender cup or robot coup.
  • With the machine running, add oil slowly in a stream. Stop periodically to taste. Thin out with water if necessary.
  • Adjust seasoning with salt and pepper. Set aside.
  • Season scallops with salt and pepper then saute in butter until deep golden brown.
  • Cook medium-rare to medium, set aside on paper towel and keep warm.
  • In a medium sized bowl toss frisee, julienne apples and endive with appropriate amount of dressing. Season to taste with salt and pepper.
  • Place a small heap of the salad onto 4 plates, Sprinkle with pancetta lardoons. Arrange 2-3 scallops on top of each plate to serve.