Scallop Tart with Orange Butter Sauce
- Prep Time:
- Cook Time:
- Ready Time:
- 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
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!