Seared Diver Scallops with Wilted Arugula
Recipe provided by David Iino, Executive Chef
McCormick & Schmick’s, A Pacific Seafood Grill, Beverly Hills, CA
Serves 1
4 Diver scallops – large size
1 c. Potato pancake mix, prepared according to directions on package
¼ c. Extra Virgin Olive Oil
½ c. Roma tomatoes, chopped
1 tsp. Garlic, chopped
1 Tbs. Fresh basil, chiffonade
2 c. Fresh arugula
1 oz. Basil infused oil (optional)
In a hot pan with oil, sear diver scallops. Cook on one side and let caramelize to brown color. Gently turn scallops over and caramelize other side.
Form a potato cake with the mix and brown in a pan over medium heat. Keep warm.
In a hot sauté pan, add extra virgin olive oil, tomatoes, garlic and basil. Sauté and season with salt and pepper. Add Arugula and let wilt.
To serve, place the potato pancake on a plate and place arugula mixture on top. Arrange scallops on top of arugula. Drizzle plate with basil infused oil if desired.
