Seared Marinated Scallops

Created by Executive Chef Jean Chery, CEC, CDM, CFPP
Classic Residence by Hyatt in Plantation
Serves 8

• 3 pounds sea scallops—large
• 10 ounces olive oil
• 2 teaspoons mustard—Grey Poupon
• 1 ounce raspberry vinegar
• 1 ounce balsamic vinegar
• 1/2 ounce fresh lime juice
• 2 teaspoons garlic—roasted and minced
• 1 cup artichoke hearts—diced
• 1 cup hearts of palm
• 1/2 cup roasted peppers—diced
• 1/4 cup red onion—diced fine
• 1/2 teaspoon chives—chopped
• 1 teaspoon cilantro—chopped
• 1/4 teaspoon fresh thyme—chopped
• 24 leaves radicchio
• Salt and pepper—to taste

1. Marinate scallops with 4 ounces olive oil and salt and pepper to taste.
2. Set aside.

VINAIGRETTE:

1. In a small bowl, with a whip add mustard, vinegar and lime juice, then add 6 ounces olive oil slowly while whipping, then add minced garlic and salt and pepper to taste.
2. Place diced artichokes, hearts of palm, peppers and onion in a bowl.
3. Add cilantro, thyme, chives and 3/4 of the vinaigrette.
4. Drain scallops, reserving 1 oz of olive oil.
5. Pan sear scallops in a 12" Teflon pan on medium heat in the remaining 1 oz olive oil until golden brown or medium rare.
6. Add remaining vinaigrette and simmer for ten seconds.
7. Place 3 leaves of radicchio on a 12" plate.
8. Place salsa over radicchio, then scallops on top.
9. Add garnish of your choice.
10. Bon appetit!