Bronzed Diver Scallops

Bronzed Diver Scallops
Recipe Type: Entree
Cuisine: Seafood
Author: Michael Ivens
Chef Michael Ivens from Farm Fresh at Kiln Creek in Newport News shares his bronzed diver scallops recipe.
  • 1 box – Risotto
  • 1 pint – Heavy cream
  • 1 box – Chicken stock
  • 1/4 pound – Shrimp
  • 3 – Shallots
  • 1 bunch – Asparagus
  • 1 pound – Butter
  • 1 cup – White wine
  • 4 – Leeks
  • 9 – Diver Scallops
  • Oil to fry leeks
  • Salt and pepper
  • 2 – Lemons / Zested
  • 1 cup all-purpose flour
  • Extra Virgin Olive Oil
  1. Cut the tops and bottoms off the leeks. Cut them lengthwise through the first few layers. Wash them, pull off the sheets and save for later. Chop the center of the leeks and place in pot on low heat with butter and sweat them until translucent. Now, julienne.
  2. Toast Risotto in olive oil then add 2 Tbsp of fine, diced shallots. Deglaze the pan with 1/2 cup of white wine. As the risotto cooks, slowly add the chicken stock.Each time the stock cooks out, add a little more, until you empty the box. Finish with 1 cup heavy cream and season with salt and pepper.
  3. Blend leeks in butter and add 1 cup heavy cream and lemon zest. Season with salt and pepper. Toss the julienned leeks in flour and fry in 400 degree oil until crisp. These will be used later, for garnish.
  4. Dip one side of the scallops in the bronzing and sear on high heat in frying pan. Turn over and turn off the heat. Place in a 350 degree oven for four minutes or until the internal temperature reaches 130 degrees.
  5. Saute asparagus in olive oil. Add 3 Tbsp. chopped shallots. Add 1/2 cup white wine to deglaze the pan. Turn off the heat and add 1 cup butter, stirring until a cream sauce forms.
  6. Plate and garnish.