Seared Scallops with basil infused Pear Puree
Author: An original recipe by Minnie@thelady8home
Recipe type: Main
- 8 sea scallops
- 12 ct large shrimps
- 2 tbsp butter
- 1 large portabella mushroom diced into 2X2 chunks
- 1 red bell pepper cut into large squares
- 1 Bosc pear peeled, cored and sliced
- 1 d'Anjou pear peeled, cored and sliced
- 2 tbsp butter
- 1 jalapeno cored
- ¼ tsp ground fennel powder
- ¼ tsp lemon zest
- 2 large basil leaves
- salt and pepper to taste
- Wash and dry the scallops on a paper towel. Sprinkle salt
- Melt butter in a skillet
- Sear the scallops in the pan for 5 minutes, 3 on one side and 2 on the other.
- Drain and keep aside.
- Add 1 tbsp butter, and shallow fry the shrimps till they are cooked.
- Drain and keep aside.
- In the remaining butter, fry the pears and jalapeno till soft.
- Transfer into a separate dish and let it cool.
- In the same pan, add another 1 tbsp butter.
- Season with chopped garlic
- Then fry the mushrooms and the red peppers till soft. Add salt and pepper to taste. Keep aside. Reserve the pan.
- Blend pears and jalapeno into a smooth paste. Add a tbsp of milk to help it along (optional).
- Add fennel, salt to the puree.
- In the left over oil, toss two large basil leaves around till soaked in the oil.
- Add it to the puree. Using a fork, mix it till the basil is shredded and mixed in with the puree.
- Finish with lemon zest.
- Spread pear puree
- Place red peppers and mushrooms
- Top with scallops and shrimps.
- Serve immediately.
Recipe by The Lady 8 Home at https://www.thelady8home.com/seared-scallops-with-basil-infused-pear-puree/
3.1.09