Pecan Crusted Scallops with an Anjou Pear Puree

Here is one of the most luscious tidbits you can offer family and friends. Get ready for the holiday seasons upcoming and, yes, even show off a little. Go on, you know you want to!

  • 1 cup sugar
  • 1 Anjou pear, peeled, cored and diced in cubes
  • pinch of salt
  • 1 quart of oil for frying
  • 10 sea scallops, cut in half
  • 1/2 cup flour
  • 2 large eggs, beaten
  • 1 – 1/2 cups finely chopped toasted pecans

In a medium sized saucepan, place 2 cups of water with the sugar on high heat and bring to a full boil. Add the diced pear and reduce heat to medium low and simmer about 10-12 minutes until very soft. With a slotted spoon, remove the pears from the pot and reserve the liquid separately. Allow both to cool down.

Put the pear cubes in the blender with 2 tbsp. of the boiling liquid and a pinch of salt. Puree until smooth. Set aside.

In a clean pot, pour in the oil and heat to a temperature of 350 degrees. Season the scallops with a pinch of salt and pepper. Place in three different saucers. Dip each scallop in the flour, then the egg and now in the pecans, covering well.

Fry them in small batches for about 2 minutes, until golden. Remove to a towel lined plate and sprinkle with just a hint of salt.

Using a pastry bag with a small tip, pipe a small amount of the puree on each scallop. Arrange on your prettiest plate and serve warm. They won’t last long enough to get cold.


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