Ingredients
½ cup chopped Carrot (small chop)
1 medium Shallot diced
½ cup Peas
½ cup cut Green Beans
1 cob Corn
½ tsp Thyme Leaves
2 Tbsp. chopped Parsley
¼ cup dry White Wine
1 cup Chicken Stock
1 Tbsp. Butter
3 Tbsp. Olive Oil
Salt
Pepper
8 Scallops
❃❃Serves 2❃❃
Preparation
Chop carrot, shallot and parsley. Set aside.
Cut green beans into two-inch lengths, bring a small pot of water to a boil and prepare another bowl with ice and ice water. Add green beans to boiling water for a couple of minutes until bright green, remove and put in the ice water to stop the cooking and set the color. Set aside on paper towels to dry.
Remove corn kernels with a sharp knife and set aside.
Dry scallops and sprinkle each side with salt and pepper.
Measure wine, peas and chicken stock. Set aside
Vegetables
Over medium high heat add 2 Tbsp. olive oil to a sauté pan and cook carrots and shallot with a pinch of salt and pepper until they begin to soften. Add green beans and corn and cook a couple of minutes.
Increase heat to high so the pan is extremely hot and add the white wine. The pan should be hot enough that the wine will almost instantly reduce. Add ½ cup of the chicken stock and let cook until the stock is completely reduced. Add the second ½ cup of chicken stock, the peas and the thyme. When the second ½ cup of stock has reduced lower heat to medium and check for seasoning. Season with salt and pepper to taste. Return to low heat to keep warm until scallops are cooked.
When scallops are finished add 1 ½ Tbsp. parsley to vegetables.
Scallops
As chicken stock reduces for the vegetables add 1 Tbsp. butter and 1 Tbsp. olive oil to a sauté pan over medium-high to high heat. Once pan is hot add scallops in a single layer until the first side is seared and they easily release from the pan. This will take 2-3 minutes. Turn scallops over to the other side and cook until there is just a slight give to the scallops when touched on the top. This will only take a couple more minutes.
Assemble
Cover bottom of a plate with vegetable medley, top with scallops and garnish with the remaining ½ Tbsp. parsley. Serve immediately.