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Ingredients

• 12 each Large scallops, patted dry


• 2 tsp. Achiote paste


• 1/2 tsp. Garlic, minced


• 1/2 tsp. Shallot, minced


• 1 tsp. Cilantro, minced


• 1/4 cup Orange juice


• squeeze Fresh lemon juice


• to season Salt


• to season Fresh ground black pepper


• as needed Olive oil


• for service Chef Larry's Ginger Citrus Beurre Blanc (recipe follows)


• for service Baby lettuce leaves


• 10 each Bryan or grape tomatoes, halved


• 12 each Orange segments


• 8 each Asparagus spears, cooked

Vegetable Salad

• 1/3 cup Zucchini, julienne cut


• 1/3 cup Yellow squash, julienne cut


• 1/4 cup Carrot, julienne cut


• 2 each Scallions, thinly sliced


• 1 tsp. Seasoned Rice Wine Vinegar


• 1 tsp. Red Wine Vinegar


• 1/2 tsp. Sugar, granulated


• 2 tsp. Olive Oil


• 1 tsp. Fresh basil leaves, minced


• to taste Salt


• to taste Fresh ground black pepper

Method

Combine achiote, garlic, shallot, cilantro, lemon juice and orange juice, season with salt and pepper. Mix well. Place scallops in a shallow dish and pour achiote mixture over. Marinate for 4 - 6 hours. Prepare Chef Larry's Citrus Beurre Blanc per recipe, reserve keeping warm. Prepare Vegetable Salad by placing ingredients in a mixing bowl. Mix thoroughly, season to taste and reserve. Drain marinated scallops well. Add a small amount of olive to pan and add marinated scallops. Sear for 3 - 4 minutes on each side. Remove seared scallops and reserve keeping warm. Portion Vegetable Salad in the center of the serving plates. Place seared scallops (3 per serving) around salad. Drizzle scallops with Chef Larry's Citrus Beurre Blanc. Garnish with lettuce leaves, orange segments tomato halves and asparagus. Serve immediately.

Makes 4 Servings

Chef Larry's Notes

Achiote or ground annato seed can be found in Mexican markets and in some Asian markets as achuete.

Chef Larry's Citrus Beurre Blanc

Ingredients

• 3 oz. Butter


• 1/2 tsp. Shallot, minced


• ¼ tsp. Garlic, minced


• 3 – 4 oz. Dry white wine


• 1/4 cup Fresh orange juice


• pinch Fresh thyme leaves


• 1/4 cup Cream


• ½ tsp. Parsley, minced


• to taste Salt


• to taste Fresh ground black pepper

Method

Melt butter in a sauce pan over medium heat. Add shallot and garlic. Saute briefly, do not brown. Deglaze with white wine. Bring to a simmer and reduce liquid by 1/2. Add orange juice and thyme leaves, continue to simmer and again reduce liquid by 1/2. Add cream and reduce until sauce thickens. Season with salt and pepper. Finish with minced parsley. Reserve keeping warm until service.

Makes 4 Servings