Bluefin Seafood Bistro's Pan Seared Scallops - Tucson News Now

Bluefin Seafood Bistro's Pan Seared Scallops

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Bluefin Seafood Bistro's Pan Seared Scallops, with sauteed Shiitake, San Marzano Tomato Coulis, and Basil Oil

8 ea scallops (U-10 sized)
2oz olive oil
salt & pepper

Heat a medium nonstick skillet, on high, carefully pour oil into pan, season lightly, and place the scallops into the oil, do not move allow, the scallops to color, about 2-3 minutes, gently release the scallops, and flip over for a few more minutes, until desired doneness is achieved, remove, and reserve. Place 1 oz butter in the pan, add spinach and season, quickly saute, until just starting to wilt, remove to plate.

Shiitake Mushroom and Tomato coulis

1 quart San Marzano Tomatoes
1 onion, dice
1 T minced garlic
2 oz extra virgin olive oil
1 cup red wine
salt and pepper

gently saute onions, garlic, when translucent, add red wine, and tomatoes, and quickly bring to a simmer, remove, and puree, set aside.
2 cups sliced Shiitake mushrooms,
in a hot pan, saute in olive oil, lightly season.put half in the sauce

Cold Processed Basil oil
place 4 oz evoo in the refrigerator, let chill, pick two cups basil leaves, blanch and shock, then pat dry, in a blender, add oil, salt and pepper, and basil, process until smooth. will keep in refrigerator 1 week

to plate: warm plates, spread tomato coulis in the middle, top with spinach, place scallops on spinach, and top with sauteed mushrooms, drizzle with basil oil


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