Ingredients
1/4 Tablespoon Clarified Butter
1/4 Tablespoon Vegetable Oil
6 Jumbo Scallops (unsoaked)
Salt and Pepper
1 Large Fennel Bulb
1/2 Tablespoon Butter
Salt and Pepper to taste
1 Tablespoon Shallot
1 Tablespoon W.W. Vinegar
1/2 Cup 100% Mango Nectar
3 Tablespoons of Butter cut in cubes
Salt to taste
Garnish: 12 chives
Preparation
For the Scallops:
Bring oil and clarified butter to to smoking point in a stainless steel saute pan. Pat scallops dry and season with salt and pepper. Add scallop to pan and sear each side. (Don’t let high sizzle sound scare you!)
For fennel:
Quarter bulb and remove core. Thinly slice with a mandoline then saute with butter and season to taste with salt and pepper.
For Mango Buerre Blanc:
Add shallots to hot stainless steel pan until aromatic. Deglaze with vinegar and add mango nectar. Strain and discard shallot then whisk cubes of room temp butter until sauce is nappe. Be careful not to heat too high to prevent breaking. Season with salt to counteract sweet.
To plate, spoon fennel on top plate and place scallop on top. Spoon tiny amount of sauce on scallop and spoon around in abstract patter. Garnish with chives in x pattern against scallop.
