Pan Seared Diver Scallops with Mozzarella, Corn & Truffle Risotto

Pan Seared Diver Scallops

time
15 mins

level
med

yield
6 servings

with Tomato Basil Fondue

Recipe courtesy of
Executive Chef Jamie West
Ojai Valley Inn & Spa
http://ojairesort.com

Ingredients

Serve with Chef West's recipe for Smoked Mozzarella, Corn and Truffle Risotto! (See recipe)
For Garnish: 6 basil leaves, large leaves fried until crispy and fresh black truffles, shaved thin as needed.

To Serve: Place the risotto in the center of the plate; put 2 of the seared scallops on top of the Risotto and spoon some of the sauce around the outside of the risotto, garnish with the basil leaf and shaved truffles as desired.

For the Fondue:

2 Tbs California Olive Ranch EVOO
1/4 cup onions, 1 inch
2 Tbs shallots, chopped
15 basil leaves
1/4 cup white wine
8 roma tomatoes, cut into 1 inch pieces

For the Scallops:

12 scallops fresh, U-10 in size, cleaned and dry
1/2 cup California Olive Ranch EVOO
1 cup white wine
8 cups roma tomatoes, 1 inch chunks

Directions

For the Fondue:

In a 2 quart sauce pan, heat oil, sauté onion, shallots, until soft. Deglaze with wine, simmer 5 minutes.
Add tomatoes and basil; simmer uncovered about 30 minutes until thick. Use blender and puree until smooth.
Season to taste with salt & pepper as needed. Set aside until ready.

For the Scallops:

Heat a large sauté pan with the oil. Season the scallops with the salt and pepper.
Carefully place the scallops flat side down in the pan and sear about 2 to 3 minutes until golden to dark brown.
With a spatula, carefully turn the scallops over and cook on the other side for about 2-3 minutes or until golden to dark brown.
The scallops should be firm, but not rubbery.
Remove from the pan and serve immediately.

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