Sea Scallop Recipe

Cooking Instructions

1. 1

   Prepare Potato & Leek Vichyssoise

   In a pot, combine diced potatoes, sliced leeks, and chicken or vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes. Blend until smooth, then stir in heavy cream and season with salt and black pepper. Keep warm.

2. 2

   Cook Pancetta and Fennel

   In a skillet, cook diced pancetta over medium heat until crispy, about 5 minutes. Add diced fennel and sauté until softened, about 5 minutes. Stir in fig jam and balsamic vinegar, cooking for an additional 2 minutes until well combined.

3. 3

   Sear Sea Scallops

   Pat scallops dry with paper towels and season with salt and black pepper. In another skillet, heat olive oil over medium-high heat. Sear scallops for about 2-3 minutes on each side until golden brown and cooked through. Do not overcrowd the pan; cook in batches if necessary.

4. 4

   Plate the Dish

   Ladle warm Vichyssoise into bowls, place seared scallops on top, and spoon the pancetta and fennel mixture alongside. Drizzle with the remaining pan juices and garnish with chopped chives.