Pecan Dusted Scallops with Triple Berry Yogurt Sauce
Happy Sunday Family! Today I am sharing one of my go to sunday recipes when I want something a little extra for the lady and I. She loves scallops as much as I do. I came up with this recipe playing around in the kitchen one day and now its one of my many favorites. I would rate this recipe difficulty as pretty easy. You could also easily switch the mashed potatoes for rice or quinoa if you desire. Ive used pesto mashed potatoes as well. That was a yummy combination as well!
Don't forget to follow my Food Adventures on Instagram and Twitter @chefseanandre
Live Long and Eat Well!
Ingredients:
For Scallops:
3 each U8 Scallops
Chopped Toasted Pecans, as needed
Salt and Pepper as needed
Olive Oil
For the Triple Berry Yogurt Sauce:
Yogurt- 1 cup
Fresh Berries- ½ cup
Splenda to taste
Combine all ingredients and blend well in a blender. Add splenda to taste.
Green Apples- as needed
Walnuts- as needed
Cranberries- as needed
Salt and pepper to taste
Sweet potato mashed, held warm- as needed
Cherry Port Reduction:
Maraschino Cherries- 1 cup
Port Wine- 1 bottle
Combine ingredients into a small stock pot. Cook over medium heat until wine has reduced by half. The sauce should be slightly thick when completed. Remove from heat and hold at room temperature.
Preparation:
Season Scallops on both sides with salt and pepper. Dredge Scallops in chopped pecans evenly coating on both sides. Add 1 oz of Olive Oil to sauté pan. Heat pan slightly. Cook Scallops on medium heat until cooked thru, approximately 4-5 minutes. Place pan with scallops in a 350* oven for an additional 2 minutes or until scallops are cooked thru. The pecans should toasted golden brown but not burned. You may have to flip the scallops over several times to prevent the pecans from overcooking in one particular surface area.
While the scallops are cooking, in a mixing bowl toss arugula, apples, walnut, cranberries, yogurt sauce and salt and pepper together.
Place a small formed mound of potatoes in the center of a large bowl.
Place scallops around the potatoes. Place the arugula mixture atop the rice allowing a few of the walnuts and cranberries to fall to the plate.
Garnish the plate with Cherry Port Reduction and serve.
Enjoy #eatingwithchefsean
Don't forget to follow my Food Adventures on Instagram and Twitter @chefseanandre
Live Long and Eat Well!
Ingredients:
For Scallops:
3 each U8 Scallops
Chopped Toasted Pecans, as needed
Salt and Pepper as needed
Olive Oil
For the Triple Berry Yogurt Sauce:
Yogurt- 1 cup
Fresh Berries- ½ cup
Splenda to taste
Combine all ingredients and blend well in a blender. Add splenda to taste.
Green Apples- as needed
Walnuts- as needed
Cranberries- as needed
Salt and pepper to taste
Sweet potato mashed, held warm- as needed
Cherry Port Reduction:
Maraschino Cherries- 1 cup
Port Wine- 1 bottle
Combine ingredients into a small stock pot. Cook over medium heat until wine has reduced by half. The sauce should be slightly thick when completed. Remove from heat and hold at room temperature.
Preparation:
Season Scallops on both sides with salt and pepper. Dredge Scallops in chopped pecans evenly coating on both sides. Add 1 oz of Olive Oil to sauté pan. Heat pan slightly. Cook Scallops on medium heat until cooked thru, approximately 4-5 minutes. Place pan with scallops in a 350* oven for an additional 2 minutes or until scallops are cooked thru. The pecans should toasted golden brown but not burned. You may have to flip the scallops over several times to prevent the pecans from overcooking in one particular surface area.
While the scallops are cooking, in a mixing bowl toss arugula, apples, walnut, cranberries, yogurt sauce and salt and pepper together.
Place a small formed mound of potatoes in the center of a large bowl.
Place scallops around the potatoes. Place the arugula mixture atop the rice allowing a few of the walnuts and cranberries to fall to the plate.
Garnish the plate with Cherry Port Reduction and serve.
Enjoy #eatingwithchefsean
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