• Beet pesto makes 8 portions of scallops

The sea scallops and Dutch hiramasa are both favorites for the same reasons. The natural deliciousness of the seafood and overall simplicity of the dishes that allow the seafood to be the star of the show. Sea scallops are beautiful little pillows that have a natural sweetness to them. Slowly cooking them and allowing the sugars to caramelize results in something truly beautiful. The texture and acidity of the pesto complements the scallops instead of masking them. As a side note, if you mix the pesto with zucchini or butternut squash “noodles”, you have a really nice vegetarian entree. – Chef Brian Wubbena, Truluck’s Director of Culinary

Truluck’s Sea Scallops

Ingredients

Golden Beet Pesto

  • 1 lb golden beets, roasted, peeled, chilled, chopped
  • 1/2 cup cashews, roasted
  • 1 tbsp garlic, ends removed, chopped
  • 1/4 cup white balsamic vinegar
  • freshly squeezed orange juice
  • 1/4 cup nutritional yeast
  • 1 tsp salt and pepper
  • 1/4 cup extra virgin olive oil
  • 2 tbsp tarragon, picked
  • 2 tbsp basil, picked

Sea Scallops

  • 8 oz per portion scallops, foot removed, patted dry
  • 1/4 tsp clarified butter or oil
  • salt and pepper or favorite steak seasoning, to taste
  • 1 tbsp whole butter, softened
  • 1/2 cup golden beet pesto, warm
  • 1 tbsp herb oil
  • lemon half for garnish

Directions

golden beet pesto

 

  1. Place all ingredients in a food processor except for the herbs and blend until smooth
  2. Fold in the herbs and season to taste

sea scallops

  1. Heat a tiny amount of clarified butter in a pan and slowly pan sear the scallops until golden brown. Take your time and caramelize the scallops
  2. When golden brown, flip the scallops, turn off the heat and add the whole butter
  3. Allow the scallops to rest while plating the pesto and oil
  4. Turn the scallops in the butter so that they are glistening before putting on the plate
  5. Serve immediately

 

Interested in submitting a recipe? Email Us.

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