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Seared Nantucket Diver Scallops in Asparagus Tarragon Broth with d'Avignon Radishes
Chef Drew Belline of Floataway Café – Atlanta, GA
Adapted by
April 2007

Yield: 4 servings

Seared Nantucket Diver Scallops in Asparagus Tarragon Broth with D’Avingnon Radishes Ingredients:

  • 12 asparagus spears
  • 3 ounces tarragon leaves
  • 3 ounces mint leaves

    Asparagus and Radishes:
  • 6 d’Avingnon radishes
  • 3 asparagus spears
  • Olive oil
  • 1 lemon
  • 1 shallot, minced
  • Lemon zest
  • 1 Tablespoon fleur de sel
  • Cracked black pepper

  • 8 scallops
  • Grapeseed oil
  • 1 ounce butter
  • 1 clove garlic
  • 1 fresh bay leaf
  • 1 sprig thyme
  • 1 lemon slice

    To Assemble and Serve:
  • Salt
  • Lemon juice
  • Olive oil
  • Chervil
  • Fennel fronds
  • Lemon zest
  • Fleur de sel


For the Broth:
Blanch asparagus in salted boiling water and shock. In the same seasoned water quickly blanch the herbs and shock. Remove the tips from the asparagus and reserve. Puree the asparagus stalks with the blanched herbs, using some of the blanching liquid if necessary, and pass through a fine mesh strainer.

For the Asparagus and Radishes:
Using a very sharp knife, thinly slice the radishes and raw asparagus lengthwise and place in a bowl with the reserved blanched tips. Dress the vegetables with olive oil, lemon juice, shallot, freshly grated lemon zest, fleur de sel, and a small amount of fresh cracked pepper.

For the Scallops:
In a hot pan, sear the scallops in grapeseed oil, being careful to cook them on one side only. When scallops are nicely browned, remove the pan from the heat and baste the scallops with butter, garlic, fresh bay, thyme, and a slice of lemon. The scallops should be medium rare. Cooking time will vary depending on the size of the scallop. Remove the scallops from the pan and allow to rest for one minute before slicing in half.

To Assemble and Serve:
Heat the broth right before serving and season with salt, lemon juice, and olive oil. (Note: if the broth is warmed to early it will discolor.) Divide the broth quickly between four bowls. Next place the scallops in the broth and arrange the dressed vegetables around the scallops. Garnish with picked chervil, fennel fronds, fresh lemon zest, olive oil and fleur de sel.

Wine Pairing: A light, crisp white, like a Muscadet or Alsacian Pinot Blanc.



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