Pan-Seared Maine Diver Sea Scallops with Fresh Heart of Palm, Wild Mushrooms and a Bittersweet Blood Orange Sauce

Recipe by Scott Diehl, Executive Chef of Diablo (Calif.) Country Club.

16 ea. fresh diver sea scallops not frozen or chemical treated
½ lb. fresh wild mushroom sautéed
4oz fresh heart of palm cut in half length wise and sliced half-moon “not canned”
1 tbs. grape seed oil
2 tbs. unsalted butter
½ tsp Kosher salt
¼ tsp cracked white pepper
1 tsp fresh thyme

Procedure:

• Season the scallops with salt and pepper. Place sauté pan over high heat add the oil when smoking add the scallops flat side down. When golden brown flip over and place in a 350 degree oven for 3-4 minutes or until medium rare to medium. Remove scallops from the pan add the unsalted butter and thyme to the sauté pan when the butter has melted add the mushrooms and fresh heart of palm cook through. Reserve to serving

Ingredients for the sauce:
1pt fresh squeezed blood orange juice
8oz unsalted butter diced and chilled
Pinch kosher salt
Pinch cracked white pepper

Procedure:

• Pour the orange juice in a non-reactive sauce pan, place over high heat bring to a boil and reduce down to a syrup. When the juice is reduced lower the heat and start stirring in the chilled butter when the sauce is thick and shinny season with the Kosher Salt and pepper, taste and adjust if needed. Reserve to serving

For Garnish:
24 ea orange segment
2oz micro greens
¼ cup fresh chopped chives

Procedure:

• To Plate the Scallops: On a salad plate spoon the wild mushroom and heart of palm ragout in the center and place the orange segment around spoon 1 ½ oz of the orange sauce around the mushroom mixture. Place the scallops on the side of the mound in the center of the plate and garnish with micro greens and chives.