Roasted Scallops with Fresh Almond Salad




Sylvain Portay The Dining Room at the Ritz-Carlton, San Francisco Roasted Scallops with Fresh Almond Salad, Arugula, Tomato Confit and Balsamic Reduction Yield: 4 appetizer servings 8 sea scallops 50 grams butter 30 cl. balsamic vinegar 40 fresh almonds, shelled, split in half and soaked in milk ½ bunch chives, cut in 1-inch batonnet (French fry shaped) 2 scallions, finely chopped 12 tomato confit petals ½ lemon, juiced 50 cl. almond oil 1 summer truffle 24 leaves baby arugula 8 slivers Parmesan cheese Coarse sea salt and pepper to taste Strain the almonds. Crush half of the summer truffle. In a small bowl, combine almond halves, scallions, chives, tomato confit, truffle, lemon juice, almond oil, salt and pepper. Allow to rest for at least 10 minutes. Heat sauté pan. Add butter and scallops. Sear scallops and caramelize both sides. Remove scallops from pan and add balsamic vinegar. Deglaze pan with the vinegar, reduce and set aside. Toss arugula with some of the almond marinade. Place arugula in the center of four salad plates. Set two scallops on top of the arugula. Season scallops with coarse sea salt. Sprinkle the marinated almond mixture around the dish and drizzle the reduced balsamic vinegar over the salad. Shave about two to three slivers of the remaining summer truffle over the salad. Place a sliver of shaved Parmesan cheese over each scallop. Drizzle some of the almond marinade around the plate.