Seared Diver Scallops with Tala Bistro

Updated: 08/17/2014 9:30 AM
Created: 08/17/2014 9:23 AM WNYT.com
By: Jaired Crofut


-          4 each u-10 scallop

-          1 T yellow cauliflower puree

-          1 T purple cauliflower puree

-          1 C succotash

-          Mache

-          Salt and pepper to taste


-          Season the scallops lightly with salt and pepper.

-          Sear scallops in pan with salad oil. Be sure to get a nice golden brown sear on both sides.

-          Heat the succotash up in pan with a splash of Chicken Stock.

-          Season with salt and pepper.

-          Dollop the yellow and purple cauliflower puree on plate and swoop them together.

-          Place the succotash above the swoop and lay the scallops over the top.

                             Garnish with mache and serve.


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