Chef Benny Doro

Details

• Prep Time:
  15 min
• Cook Time:
  12 min
• Ready Time:
  27 min

Ingredients

• 6 large diver scallops cut them in half or 1/3 depending on thickness
• sheet of puff pastry
• large onion chopped sautee in olive oil until caramelized

Orange Butter Sauce

• juice of three oranges
• one tablespoon honey
• one tablespoon unsalted butter
• teaspoon rice wine vinegar

Directions

Start by making the sauce, combine the orange juice, honey, butter and rice wine vinegar  in a sauce pan and start reducing until you have a slightly thick sauce. Taste for seasoning and adjust to taste. Set aside and keep warm.

Roll our your puff pasty and cut out a circle about 4 inch around. prick with a fork so it wont rise to much and brush with butter. put this into a 375 degree oven until its golden brown take out and keep warm.

Take your scallops about 6-8 that your have cut in half and make a pattern where they overlap a bit as shown in my photo. Now in hot pan with  olive oil season the scallops and sear in the pan on one side for a couple min.

Now to assemble start with the puff pastry and add a layer of the caramelized onion, now lay the scallops on top and finish with a drizzle of the orange butter and serve with a salad or light garnish.

Rich and Delicious!

 

Benny