Tempting Tastes

Gautreau’s Seared Sea Scallops
with a relish of corn and pancetta and a roasted pepper coulis

Sautéed Snapper
with zucchini, fennel, cherry tomatoes and preserved lemon
basil butter

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.

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