Seared Diver Scallops In Coffee Dust With Shaved White Asparagus And White Endive In Coffee Vinaigrette
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 ounce white wine vinegar
  • 1 teaspoon instant coffee
  • 3 ounce light olive oil
  • 1/2 tablespoon salt
  • 4 u10 scallops
  • 2 ounce clarified butter
  • salt and pepper, to taste
  • 10 pieces of asparagus, shaved
  • 1 endive, julienned
  • 1 tablespoon instant coffee, as garnish
Directions
  1. In a mixing bowl, place white wine vinegar, instant coffee, light olive oil, and salt.
  2. Whisk and set aside.
  3. Pat dry the scallops. Season with salt and pepper on both sides.
  4. In a medium sauté pan, place clarified butter. Mark each side of the scallops until golden brown. Remove from heat.
  5. Blanch asparagus for 1 minute and shave it in strips with potato peeler then soak in ice water to cool.
  6. Toss the endives and shaved asparagus in vinaigrette
  7. To plate:
  8. Place 2 scallops on each plate. Serve the salad mix next to the scallops, equally distributing it on both sides.
  9. Drizzle some of the vinaigrette on each plate.
  10. Sprinkle some instant coffee powder at the end as "dust."
  11. Serve and enjoy!