Seasoning: Chef Merito Fish seasoning
Red Wine Balsamic Sauce
2 teaspoons Olive oil
2 Tablespoons Shallots, peeled and chopped
1 cup Red wine
1 ½ cups Chicken broth
2 Tablespoons Balsamic vinegar
¼ cup Brown sugar
2 Tablespoons Butter, room temperature
In a saucepan, heat the oil over medium heat and sauté the shallots for 3 minutes. Add the red wine and reduce by half. Add the broth, vinegar and brown sugar and continue to cook, reduce to 3 or 4 ounces. Remove from heat and allow to cool for 15 minutes. Whisk in the butter to a smooth, even consistency. Serve with the scallops.
Caramelized Onions and Leeks
1 Tablespoon Butter
1 Tablespoon Olive oil
¾ cup Onion, brown, peeled and cut into 1/8” slices
1/3 cup Leeks, washed, cut into thin cross-sections,1/8” slices
2 teaspoons Sugar, brown
1 Tablespoon Water
Heat oil and butter over medium low heat in a saucepan. Add the onions and leeks, sauté for 5 minutes, occasionally stirring. Add the brown sugar and water, continue cooking for until soft and golden brown in color.
12 Sea Scallops, U10 size (averages 10 scallops per pound)
1 Tablespoon Chef Merito Fish Seasoning
Remove any small side muscles from the edge of the scallops, rinse with cold water and thoroughly pat dry. Heat a sauté pan or skillet over high heat for 2 minutes. Season the scallops on both sides with the Fish Seasoning. Reduce the heat to medium heat and cook about 6 minutes or until browned and opaque, turning once The scallops should have a golden crust on each side while still slightly translucent in the center. Plating: place three even amounts of the sauce on a small plate, position equal amounts of the caramelized onions and leeks on top of the sauce. Place 3 scallops per plate on top of the onion-leek mixture.