Recipe by Chef Will Manson from the BeachHouse Restaurant.
Confit:
Red Onion 2ea
chipotle in adobo sauce 7 oz can
butter 3 oz
fresh ginger 1 tbsp
sugar 1/2 cup
salt and pepper to taste
Method: Sweat onions in butter until translucent. Add julienne cuts of chipotles and sauce to onions, followed by ginger and sugar. Cook on medium heat until sugar dissolves. The mixture should look like a dark caramelized preserve.
Seared Scallops:
20/30ct dry scallops 5 ea
olive oil 1 oz
salt and pepper to taste
Method: Heat oil in sauté pan and sear both sides browning the scallops.
Remove from heat. Plate and place small pinch of confit on each scallop followed by a small dollop of sour cream or crème fraiche.
Enjoy!
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