Pan-seared Diver Scallops with Caramelized Cipollini Onions and a Citrus Parsley Salad
6-8 cipollini onions (quartered)
6 U-8 Diver Scallops
4 tsp. olive oil
cup Italian parsley (de-stemmed)
Juice of 1 lemon
cup mixed citrus segments (grapefruit, lemon, orange)
cup chopped chives
Salt and pepper to taste
2 tbsp. olive oil
6 Baby carrots (blanched, seasoned to taste)
In a large saut pan heat 1 tsp. of the oil over medium heat.
When the oil is hot add the onions to the pan and caramelize.
When the onions are finished browning, season them with salt and pepper to taste, deglaze with white wine and reserve.
In another large saut pan heat 2 tsp. of oil over high heat.
When the oil is hot, season the scallops with salt and pepper and place them in the hot pan with enough space in between to allow for proper heat circulation and even cooking. When the scallops have browned properly on each side, remove and place into a 400 degree oven for five to six minutes.
While the scallops are in the oven, toss the parsley with the citrus segments, a squeeze of fresh lemon juice and the remaining teaspoon of oil. Season your salad to taste.
When all is complete, place the onions on the plate and top them with the cooked scallops, top the dish with your salad. In a blender combine chive and olive oil and drizzle the chive oil around the plate. Rest the cooked baby carrots on the side of the scallops.
The View Restaurant
at Mirror Lake Inn Resort & Spa, Lake Placid