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Pan-Seared Scallops with
Mango Confit, Arugula,
and Lime-Caper Butter

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Frakes' original recipe calls for "dayboat scallops," meaning the largest and freshest available from that day's catch. Your key words: "large" and "fresh." Serve with sauvignon blanc or fumé blanc.

Mango Confit

  • 1 large mango, peeled and diced
  • into small cubes
  • 1 small red bell pepper, peeled and
  • diced into small cubes
  • 1/2 tsp. granulated sugar
  • 1/4 tsp. champagne or rice wine
  • vinegar
  • Salt to taste

Place ingredients in non-reactive pan and bring to a gentle boil. Simmer 30 seconds. Remove from heat and cool.

Sautéed Scallops

  • 12 large scallops
  • Extra-virgin olive oil for sautéeing
  • Salt and pepper to taste
  • 4 cups arugula, loosely packed

Season scallops on both sides and carefully place in very hot pan coated with oil. Sauté for about 2-3 minutes or until golden brown. Flip scallops over and cook another minute, or until just firm to the touch. Set aside on a platter and keep warm. Add arugula to scallop pan and toss until wilted.

Lime-Caper Butter

  • 1 lime, juice and zest
  • 2 tsp. capers
  • 1/4 tsp. honey
  • 8 oz. (one stick) softened butter
  • Salt to taste

Place ingredients in stainless steel bowl and mix with wooden spoon until smooth. Just barely melt in pan (so as not to completely break up the butter). Place 1/4 of the arugula in center of each plate, top with three scallops, then surround with confit, butter mixture, and parsley if desired. Serves 4.

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From the September 3-9, 1998 issue of the Sonoma County Independent.

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