Seared Scallops with basil infused Pear Puree
Author: 
Recipe type: Main
 
Ingredients
  • 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
For pear puree
  • 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
Instructions
  1. Wash and dry the scallops on a paper towel. Sprinkle salt
  2. Melt butter in a skillet
  3. Sear the scallops in the pan for 5 minutes, 3 on one side and 2 on the other.
  4. Drain and keep aside.
  5. Add 1 tbsp butter, and shallow fry the shrimps till they are cooked.
  6. Drain and keep aside.
  7. In the remaining butter, fry the pears and jalapeno till soft.
  8. Transfer into a separate dish and let it cool.
  9. In the same pan, add another 1 tbsp butter.
  10. Season with chopped garlic
  11. Then fry the mushrooms and the red peppers till soft. Add salt and pepper to taste. Keep aside. Reserve the pan.
For the Puree:
  1. Blend pears and jalapeno into a smooth paste. Add a tbsp of milk to help it along (optional).
  2. Add fennel, salt to the puree.
  3. In the left over oil, toss two large basil leaves around till soaked in the oil.
  4. Add it to the puree. Using a fork, mix it till the basil is shredded and mixed in with the puree.
  5. Finish with lemon zest.
Plating:
  1. Spread pear puree
  2. Place red peppers and mushrooms
  3. Top with scallops and shrimps.
  4. Serve immediately.
Recipe by The Lady 8 Home at https://www.thelady8home.com/seared-scallops-with-basil-infused-pear-puree/