APPETIZERS
Gautreau’s Seared Sea Scallops
with a relish of corn and pancetta and a roasted pepper coulis
ENTRÉE
Sautéed Snapper
with zucchini, fennel, cherry tomatoes and preserved lemon
basil butter
DESSERT
Caramelized Banana Split
with walnuts, homemade butterscotch and homemade fudge sauce
Seared Sea Scallops
with a relish of corn and pancetta and a roasted pepper coulis
8 each U-10 Sea Scallops
1/4 cup of pancetta, small dice
1 cup corn kernels, fresh
1/4 cup red onion, fine dice
juice of 1 lemon
1 tablespoon garlic, fine dice
1 teaspoon parsley, chopped
1/4 teaspoon thyme, finely chopped
1 tablespoon unsalted butter
1 red pepper, roasted, skin off and seedless
3/4 cup olive oil
1/3 cup of canola oil
salt and pepper to taste
For the relish: In a medium saucepan over low heat, render the pancetta for approximately 10 minutes.
Add the butter, corn, red onions, diced red pepper and cook 2 to 3 minutes over medium heat. Add the garlic, herbs, salt and pepper and set aside.
For the coulis: In a blender, puree the roasted pepper with lemon juice. Slowly drizzle the olive oil into the blender until the mixture is emulsified. Adjust seasoning with salt and pepper.
For the scallops: Heat a large sauté pan over high heat. Add the canola oil. Season the scallops with salt and pepper. Cook over high heat for one to one and a half minutes on each side.
To assemble: place the corn relish on a warmed plate. Place the scallops on top of the relish. Serve the coulis drizzled around the plate. Serves 4.
