Sizzled Scallops By Daniel Boulud Recipes

Steps:

• Season the scallops with salt and pepper.
• In a very large skillet, heat the oit until shimmering. Add the scallops to the skillet, evenly spaced apart.
• Add the potatoes in an even layer around the scallops and cook over hight heat until the scallops are browned, about 3 minutes per side. Transfer the scallops to a plate.
• Season the potatoes with salt and pepper and turn them over. Add the scallions and rosemary to the skillet and cook over moderate heat, undisturbed for 5 minutes.
• Add the snow peas and cook, stirring a few times, until the snow peas are tneder, about 3 minutes. Transfer the vegetables to plates.
• Add the water to the skillet along with the scallops and any accumulated juices and cook, stirring until heated through, about 30 seconds.
• Spoon the scallops over the potatoes and snow peas, drizzle with pan juices and serve.

Steps:

• Melt sugar in medium sauté pan over high heat. When sugar colors around edges, add a piece of rosemary, and stir until sugar is light golden-brown.
• Stand back, and stir in vinegar; caramel will spatter. When vinegar evaporates, stir in juice and simmer. Reduce by half; sauce should lightly coat a spoon. Season with salt and pepper, and set aside.
• Toss scallops with salt, pepper and flour. Heat olive oil in a large nonstick sauté pan over high heat until pan starts to smoke. Shake off excess flour from scallops, and put them in pan with remaining rosemary. Brown 1 minute, turn scallops over, add 1/2 tablespoon butter, and brown 1 to 2 minutes more; transfer to a warm plate.
• Return pan to medium heat, and add remaining butter along with fennel and endive. Season with salt and pepper, cover, and cook, stirring and scraping bottom of pan until vegetables soften, about 3 to 4 minutes. Return scallops to pan, and add glaze. Stir everything together for just a minute, taste for salt and pepper, and discard rosemary. Divide among four warm shallow soup plates; serve immediately.