Sea Scallops

2006 Epcot International Food and Wine Festival
Authentic Taste
Chef Stefan Czapalay C.C.C.
Salt

Quick Seared Sea Scallops with Rosemary, citrus caramel
Scallops with Himalayan Pure Salt Crystal

Serves 6 people appetizer

Ingredients:

12 Frozen at Sea, 10-20 count Sea Scallops
2oz clarified butter or vegetable oil
1 Chef Stefan “salts of the World” pure Himalayan salt crystal
4 oz of Rosemary Caramel sauce *

Method:

Heat a heavy bottom pan to medium high heat.  Add oil or clarified butter.  Season scallops with “fresh” grated salt.  Add to pan.  Cook evenly on one side until “caramelized” turn and repeat.  At the last second when you consider the scallop cooked drain excess fat by tilting the pan and immediately add caramel.   Remove from heat and toss to coat scallops.

CHEFS NOTE: Take care not to leave scallops and sauce in the pan for to long or it  will burn.

Rosemary, Citrus Caramel

Ingredients:

1 cup white sugar
2+2 Tbsp water
Juice and zest of 1 lemon
Juice and zest of 1 lime
Juice and zest of one orange
½ tsp soy sauce
1 tsp fresh chopped rosemary
¼ tsp black pepper

Method:

Combine citrus juices with 2Tbsp water and soy sauce.  Mix citrus zest, rosemary and pepper.

Place sugar and 2 Tbsp water in a heavy bottom non-reactive pot and melt over medium heat.  DO NOT STIR!  Once sugar melts turn heat to high making sure flame is not going up the side of the pot.  Once the sugar turns a light golden color all over, and looks clear when you swirl the pot.  Add rosemary zest mixture.  Swirl to incorporate.  Add citrus juice mixture.  Allow to incorporate and remove from heat.  Allow to cool before straining so flavors infuse.

Chef Note:  Extreme care must be taken when working with hot sugar as it is deceivingly hot.  When ingredients are added to hot sugar clouds of super heated steam shoot up from the pot!

These caramel glazed scallops can be served with Papaya slaw.

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