Seared Sea Scallops, Basil-Tarragon Nage with Olive, Corn and Asparagus Salad with Fried Pasta
By Elise Wiggins, Panzano
8 sea scallops (tab muscle removed, pat completely dry, spaced out on a sheet tray)
Basil Tarragon Nage
½ cup fresh basil
¼ cup fresh tarragon
2 shallots (thinly sliced)
2 tbsp olive oil
1 cup white wine
½ cup turkey or chicken stock
8 tbsp unsalted butter (diced into tablespoon portions)
Heat saucepot with olive oil. Add shallots. Cook until caramelized or golden brown. Add white wine. Simmer until reduced by half. Pour in blender. Add fresh basil and tarragon. Blend on high. Add butter a few cubes at a time. When butter is all incorporated, season with salt. Set aside.
Olive, Corn, and Asparagus Salad
¼ cup of Castle Vetrano and Kalamata olives (pits removed and cut into 1/8 inch slivers)
2 bunches of standard asparagus tips (split tips in half lengthwise)
5 heads Olathe corn (kernals removed)
1 tbsp fresh tarragon (finely chopped)
3 shallots (thinly sliced into rings)
2 tbsp butter
1 tbsp olive oil
In a sauté pan, melt a tablespoon of butter over low heat. Add the corn. Don’t over cook. Add the asparagus and olives and tarragon and barely heat them thru. Season with pepper and a little sea salt, if needed. Set aside.
2 tbsp goat cheese (roll into 4 inch balls)
Fresh pasta (cut into very fine and long pieces)
1 tsp smoked paprika
1 tsp garlic powder
1 tsp sea salt
1 tsp black pepper
1 tsp dried thyme
To prepare the fried pasta garnish, heat oil to 350 degrees. In a separate bowl, combine all the spices.
Drop individual strands of pasta into the hot oil a few at a time. Be sure to flip them so they cook on all sides. Remove from oil when golden brown. Immediately dust with spice mixture. Repeat until all are done.
Heat a griddle or sauté pan to medium high heat. Add oil. Season your scallops with sea salt. Sear the scallops until golden about 45 seconds. Flip and do the same to the other side. Remove and set on towel.
Pour basil tarragon nage onto plates. Place a small portion of the vegetable medley in the middle. Place two scallops on opposite sides of the vegetables. Place three goat cheese balls in the green sauce wherever you’d like. Top the vegetable medley with a fried pasta squiggle. Top with micro greens if available.