Seared Scallops and Peach Chambord Royale

Chef Larry's Seared Scallops with Ginger Lime Aioli and Apple Cucumber Salad
Yield: 4 Servings

Ingredients:

20                                          Large scallops, patted dry
to season                             Salt
to season                             Fresh ground black pepper
as needed                            Olive oil
for service                            Ginger Lime Aioli (recipe follows)
for service                            Scallion Oil (recipe follows)
4                                            Cilantro sprigs

For the Apple Cucumber Salad:

Method:

For the Apple Cucumber Salad, prepare apples, cucumbers, scallions and cilantro.  Place in non-reactive mixing bowl (glass, plastic or stainless steel).  Add remaining ingredients and mix thoroughly.  Adjust seasoning.  Allow flavors to develop under refrigeration for at least one hour before serving. Prepare Ginger Lime Aioli and Scallion Oil per recipes, reserve. Heat saute pan over medium high heat. Season scallops with salt and pepper. Add a small amount of olive oil to pan and add seasoned scallops. Sear for 3 - 4 minutes on each side. Remove seared scallops, keeping warm. Portion Apple Cucumber Salad in the center of serving plates and dot plate with Ginger Lime Aioli. Place seared scallops (5 per serving) on Ginger Lime Aioli. Drizzle with Scallion Oil. Garnish with cilantro sprigs and serve.

Chef Larry's Ginger Lime Aioli 
Yield: approximately 1 cup

Ingredients:

1 tsp.                                      Ginger, fresh, finely grated
1/2 tsp.                                   Garlic, minced
1/2 tsp.                                   Lime zest, finely grated
1 tsp.                                      Lime juice
2/3 cup                                  Light mayonnaise
to taste                                  Salt
to taste                                  Fresh ground black pepper
 
Method:

Combine ginger, garlic, lime zest, lime juice and mayonnaise in a mixing bowl.  Mix thoroughly and season with salt and pepper.  Reserve under refrigeration until service. Use a condiment for fish and seafood.

Chef Larry's Scallion Oil
Yield:  1 cup

Ingredients:

2/3 cup                                 Scallions, rough chopped
1/4 cup (packed)                  Fresh parsley, stems removed
1 tsp.                                    Garlic, minced
pinch                                     Red chili flakes
2/3 cup                                  Olive oil
to season                              Salt
to season                             Fresh ground black pepper

Method:

Place ingredients in a blender or food processor. Puree until smooth. Adjust seasoning if necessary. Transfer to a squeeze bottle and refrigerate until use.

Chef Larry's Peach Chambord Royale
Yield: 4 Servings

Ingredients:

Method:

Prepare simple syrup by combining sugar and water in a saucepan and bringing to a simmer. Remove and cool. Place simple syrup and Chambord in a saucepan, bring to a simmer. Add peaches and simmer over medium low heat for 10 - 15 minutes or until tender. Remove saucepan from heat and cool peaches in liquid. Drain peaches, reserving liquid. Return remaining liquid to heat and bring to a simmer. Simmer over medium low heat until volume is reduced by 1/2. Cool remaining liquid. For service, place poached peaches in large wine goblets, center side up. Place a scoop of vanilla bean ice cream on top of each peach. Splash generously with remaining liquid.  Sprinkle a few raspberries into each goblet. Pipe a rosette of whipped cream over ice cream. Garnish with shaved chocolate, toasted almonds and mint sprigs. Serve immediately.

Chef Larry's Notes:

Chambord is a premium raspberry liqueur. Simple syrup can be used in many beverage recipes and is also used to moisten cakes.