Recipe from The American Club.
6 tablespoons clarified butter
12 large scallops
16 cipollini onions, quartered
16 cherry tomatoes, quartered
16 pepperoni slices
4 tablespoon minced garlic
3/4 cup white wine
2 cup lobster stock
4 teaspoon lemon, zest
3 tablespoon lemon juice
4 tablespoon minced parsley
Salt and pepper, to taste
4 tablespoon olive oil
4 large handful, arugula
4 tablespoons Maitre d' Butter
3 slices baguette
In a large pan heat clarified butter until smoking, on medium heat.
Salt and pepper both sides of scallops and put in sauté pan, cook scallops until a golden brown crust forms and flip. Baste scallops with clarified butter for 1 minute or until scallops are slightly firm. Remove scallops and let rest.
Drain most butter from pan, add cipollini onions and sauté 2 minutes, add tomatoes, pepperoni and garlic, sauté 30 seconds.
Deglaze with white wine reduction 30 seconds, add lobster stock and reduce 1-2 minutes.
Add lemon zest, lemon juice, parsley, salt and pepper to taste.
Add handful of arugula and wilt for 30 seconds, fold in Maitre d' Butter.
Drizzle baguette slices with olive oil, sprinkle with salt and pepper.
Grill bread until golden marks from on one side.
Makes 4 servings
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