Seared diver scallops with a citrus-thyme emulsion

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Those of you who know me understand this sauce is a departure from my usual tastes; SO I had to tart it up a bit with the addition of some Champagne vinegar to play off the sweetness of the citrus.  But as I worked it out in my mind, the combination just sounded so good I had to try it.

Thyme is, for me, the ultimate seafood herb, so we need to have that; and of course some vermouth.

I'm teaming the scallops up with another favorite, simply sauteed Swiss chard.  This slightly bitter green mellows when sauteed in olive oil and garlic. 

To round out my plate I have some quinoa simmered in rich, homemade chicken stock with a kick of heat and shredded carrot for color.

The emulsion, quinoa and chard should be cooked ahead of time and held warm; this way you can concentrate on the scallops, which you must sear very quickly over high heat.

THE RECIPE

SPICY QUINOA

1 cup Quinoa
1 1/4 cup water or stock (chicken or vegetable)
1 pinch of sea salt
Several drops la yu chili oil

1 carrot, finely grated

Soak quinoa in water for 30 minutes; drain and add to stock; add remaining ingredients and bring to a boil.  Cover, reduce heat to low and simmer for 30 minutes.  Check; if cooked add carrot and let sit for 5 minutes; fluff with a fork and let sit for 5 minutes more.  If needed, add more stock and continue to simmer until cooked.

CITRUS THYME EMULSION

Juice from 3 oranges
Juice from 1 large lemon
Juice from 1 lime
2T champagne vinegar
1 dash dry vermouth
1/2 shallot, minced
1 pinch sea salt

leaves from 3-4 sprigs thyme, chopped
3T extra virgin olive oil

1t corn starch and 1t cold water, combined

Simmer all ingredients up to the salt in a small sauce pan; reduce by 20%.  Add thyme and simmer 5 minutes.  Remove from heat, add oil and emulsify in a blender.  Return to low flame.  Add a small amount of the corn starch mixture, just enough to thicken up the sauce -- I found it just needed a little help to take shape.  Hold over low flame until ready to serve scallops.

SAUTEED SWISS CHARD

1 bunch Swiss chard, thoroughly washed, dried, heavy ribs removed and sliced into 2" thick strips
1 clove garlic, finely grated
2T extra virgin olive oil
Sea salt and freshly cracked black pepper, to taste

In a large skillet, saute garlic over medium heat for 1 minute; add the chard and cook until tender, approximately 2 minutes.  Toss to distribute the garlic; season with salt and pepper.  Hold in a warm oven and plate just prior to serving scallops.

SEARED DIVER SCALLOPS

4-6 medium scallops per person
2T canola or peanut oil

20 minutes prior to service, remove the scallops, pat dry and set on a plate at room temperature.  Place flat side down (like coins).  Shoo away all cats which will materialize as you do this.  

Once you are ready for service, heat a wok or skillet over high flame.  Add oil.  Hold scallop plate 1 inch above wok surface and carefully slide the scallops off the plate by holding them in place with your hand and sliding out the plate.

Sear the scallops for 30 - 45 seconds per side; it is important to not overcook the scallops or they will be tough.  If you are in doubt, slice into one of them.  The interior should be translucent and extremely tender.  It will be cool, like a very rare steak.

Plate the scallops on a bed of Swiss chard and drizzle with the citrus emulsion.  Serve immediately.