Perhaps the World’s Best Unorthodox Game-Day Dinner

Spring Onions over Sautéed Jumbo Scallops on a bed of Lime Juice, White Wine, Butter and Cream Reduction

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~ Serves 2 ~

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~ Ingredients ~

• 1 white spring onion
• ¼ cup all-purpose flour
• 1 tsp. kosher salt
• 3+ cups vegetable or canola oil
• 1 lime
• 1 tbsp. olive oil
• 1 tbsp. unsalted butter
• ¼ cup dry white wine
• 2 tbsp. heavy cream
• Grind of salt and white pepper
• 1 tbsp. olive oil
• 1 tbsp. unsalted butter
• 5 fresh jumbo scallops (yield 6 ½ oz.)

~ Preparation ~

Total Preparation Time: 45 minutes

1. Make deep-fried spring onions: Pour enough vegetable oil or olive oil into small pan to obtain depth of 4 inches. Add candy thermometer and heat to 375˚F. Meanwhile, combine all-purpose flour and kosher salt in a small bowl. Set out large plate with dry paper towel. Slice onion in half lengthwise; then slice one-half of the onion thin to create strip. (Save the other half of the onion for the cream sauce in step 3.) Toss onions in flour, then set aside.
2. Once frying pan reaches 375˚F, fry onions for approx. 2 minutes, or until golden brown. Set on plate with paper towels to dry.
3. Make cream sauce: Zest one lime, set zest aside. Then juice lime into small dish. With remaining half of the onion, finely dice. In a sauté pan, sauté diced onions in 1 tbsp. butter and olive oil over medium heat for about 5 minutes. Add in lime juice and let absorb, about 30 seconds. Then add in white wine and let absorb, about 30 seconds. Turn down heat to low. Add in lime zest and cream, swirl with whisk and let mixture reduce to creamy consistency; but do not let sauce boil. Generously salt and pepper to taste. To keep warm while making scallops, pour cream sauce into ramekin, then steep ramekin in a bowl of hot water.
4. Prepare scallops: Heat large skillet. Add in 1 tbsp. butter and 1 tbsp. olive oil and let it get really hot. (Turn off your smoke alarm.) Wet your fingers. If you flick a little water onto the oil, it should make an angry sizzle. Once the oil is hot, gently place the scallops onto the pan, leaving space in between each piece. Don’t touch it again until it’s nicely seared. Grind generously with salt and pepper. Then flip it over, place it back on a different part of the skillet (that wasn’t previously used) to sear the second side. Once the second side is seared, remove from heat.
5. Spoon half of the cream mixture into the bottom of the serving platter or dish. (Reserve the other half for another use, like morning-after omelets). Top with scallops, then top scallops with half of the fried onion mixture. (Reserve the other half for another use, like morning-after omelets). Serve immediately.

Nutrition content per serving: 324 calories, 8g carbs, 15.5g protein, 25.5g fat, 1g fiber

Cost per serving: $5.61

Source: Rustic Garden Bistro

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