Scallops with Vanilla

With nobody

Chef Serie Keezer at Finz Seafood & Grill demonstrates how to extract the flavor from fresh vanilla pods using a sharp knife. After preparing the dressing and pan searing the scallops, he mixes the dressing with arrugula and serves with red raspberries and Boursin Cheese. You can make a smaller amount of dressing by adjusting the quantities.

Ingredients

2 vanilla bean shoots
1/4 cup chopped shallots
1/2 cup white wine vinegar
2 tsp vanilla extract
1/2 cup honey
2 cups oil (90/10 blend)
1 teaspoon salt and pepper
6 to 7 fresh sea scallops
2 tablespoons oil

Instructions

1.Using a sharp knife, cut tips off vanilla bean pods, slice in half lengthways, and scrape the beans from each side of the pod. Place beans into a large bowl with the shallots, white wine vinegar, vanilla extract, honey and salt & pepper to taste.
2. Briefly whisk ingredients together and slowly add oil, whisking until emulsified.
3. After removing muscles from scallops, heat sauté pan, add oil and brown scallops on each side until cooked through.
4. In a separate bowl, add two tablespoons of oil and toss.
5. Place arrugula onto center of plate. Sprinkle pine nuts, add several raspberries around plate and several pieces of Boursin cheese onto top of arrugula.
6. Place scallops around plate and drizzle small amount of dressing around plate. Serve immediately.

Recipe courtesy of Finz Seafood & Grill, 2010.