Chef Lee Farrington's Sev Crusted Scallops
CHEF LEE FARRINGTON
Lee Farrington is the chef at Figa Restaurant in Portland. She'll be taking part in the March of Dimes Maine Chapter's Greater Portland Signature Chef's Auction at DiMillo's on the Water in Portland on Wednesday, October 12th. The event will feature tastings and samplings from a number of Portland restaurants. 100% of the money raised from the event will go toward the March of Dimes.
For more information on Figa Restaurant click here: FIGA RESTAURANT
For more information on the March of Dimes Maine Chapter click here: MARCH OF DIMES MAINE CHAPTER
Lee Farrington's Sev Crusted Scallops
2 diver scallops
2 TBSP Sev
1 seasonal apple, julienne
1 pear, julienne
1, 2" wedge of jicama, julienne
1/4 cup olive oil
2 TBSP rice wine vinegar
2 TBSP plain yogurt
2 tsp honey
1 TBSP curry powder
1 tsp cumin
1 tsp cayenne powder
1 tsp garlic powder
salt and pepper to taste
Put a small saucepan on the stove...get it hot, add olive oil...not too hot, so the oil doesn't burn
using a small bowl, salt and pepper your scallops, toss them in the SEV...well enough to coat them.
Put them in the saute pan...add a pinch of butter, this will help the sev brown ...cook on each side about a minute and a half..
or if you prefer your scallops cooked more, lower the heat, and cook to your likeness.
You can do this quickest in a cuisinart or in a bowl and use some of that elbow strength and a whisk....
put all the ingredients in the cuisinart /bowl and blend...season to taste..
julienne your pear, apple and piece of jicama.... put in a large mixing bowl, large enough that you can toss
the ingredients around to get it well coated with the vinaigrette.
Place the slaw in the center of your plate.... i usually set a scallop up against the slaw on each side...
drizzle the plate with some of the vinaigrette, and garnish with some of the sev sprinkles or another style of the fried chickpeas.