Seared Sea Scallops with Warm Fingling Potatoes and Asparagus Salad, Baby Shrimp and Roasted Corn Dill Slaw
(1913 Room)


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Ingredients

8 Large sea scallops
1 lb Fingerling potatoes (cooked through and split)
1 bunch Asparagus tips (split length wise)
3 Medium shallots
3 tbs Olive oil
2 tbs Chopped basil
For Slaw:
1 1/4 cups Cider vinegar
3 1/2 cups Mayo
3 tbs Dry mustard
2/3 cup Sugar
3 tbs Fresh dill
10 Large shrimp
2 cups Corn (freshly roasted and cut off the cob)
4 cups Cabbage (shaved thin)
1 cup Carrots (shredded)
Salt and pepper

Instructions

Heat oven to 400 degrees. Dry scallops on a towel and season with salt and cracked pepper. In a medium saute pan on high heat add 1 tbs of Canola oil, when the oil is smoking hot add the scallops and let set for 2-3 minutes or until dark golden brown. Flip the scallops over and repeat on the other side, then place the scallops in the oven at 400 degrees for 3-4 minutes, let rest and serve.

For Potato Salad:
In a saucepan add olive oil and shallots and saute until soft and translucent. Add potatoes and asparagus and heat through, and then add basil and season with salt and pepper.

For Slaw:
To prepare the base combine cider vinegar, mayo, dry mustard and sugar; reserve in a medium sized bowl. In a different bowl combine chopped dill, shrimp, roasted corn, shaved cabbage and carrots. Add 1 cup of slaw base and mix well. Add more slaw base if you desire.
 
 
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