Scallops Livornese
Lorem Ipsum
Ingredients
- 1 1/4 cups Ciippolini Onions, Peeled and Washed
- 1 Tablespoon Olive Oil
- 1 1/2 teaspoons Salt
- 1 Clove Garlic, Sliced
- 1 cups ROASTED GARLIC
- 4 tablespoons Scallions, Sliced Thin
- 1 Tablespoon Capers, Rinsed
- 3 tablespoons Castelvetrano olives cut into 1/8” rings
- 1/4 Teaspoon Chili Flakes
- 2 tablespoons Water
- 1 Tablespoon Olive Oil
- 12 ea U10 Scallops
- 1 Tablespoon Scallion Greens, Sliced 1/8”
- 1 Tablespoon Extra Virgin Olive Oil
- 2 teaspoons Herb Mix (Chive batons ½”, picked mint leaves, picked curly parsley equal parts)
- 1 Tablespoon Lemon Juice
- 4 tablespoons Italian Flay-Leafed Parsley, Chopped
- 1/2 Cup Canola Oil
Instructions
Add cleaned and unpeeled cippolinis to a mixing bowl with olive oil and salt.
Roast on a ¼ sheet tray in a 425F oven for 12-15 minutes until tender.
Once cooked and cool enough to handle, clean the onion by removing the skin and cutting the top and bottom of the onion.
Cut the onions into quarters.In a small rondeau, add the olive oil and sweat the garlic until light brown. Add the scallion bottoms and quickly cook for another 2 min.
Add the chili flakes and parsley and fry quickly for 1 minute.
Add the Carbone Roasted Garlic and water and bring to a simmer. Fold in olives, cooked cippolinis, and capers. You do not want to cook further once ingredients have been added. Season with salt.
Remove From heat and cool.
Season the scallops with canola oil and salt.In a hot and cleaned spot, sear the scallops and cook for 4-5 minutes.
While the scallops are cooking, warm the livornese sauce gently.
Finish with the Scallion tops and chopped parsley.
On a platter, place the sauce on the bottom and plate the scallops on top.
Finish with the herb mix and dress the whole dish with olive oil and lemon juice.
