1 large scallop (U 10)
2 oz clarified butter
Sweet Goat Cheese
2 oz fresh goat cheese
1 oz Downtown Honey
1 tsp fresh chives
salt and pepper to taste
Crostini
1 small baguette
2 oz clarified butter
In a small bowl, combined sweet goat cheese ingredients and slowly fold together. Continue folding until creamy texture is reached. Set aside. Leave at room temperature.
Slice small baguette to achieve thin slices for pan frying. About ¼ inch think. In small sauté pan, add clarified butter for pan frying crostini. Once butter is hot, add sliced baguette and brown on both sides. About one minute on each side. In same pan, place butter for scallop, sear hard on both sides. Set aside to rest. Place goat cheese on two crostini. Slice scallop and
place each half atop goat cheese. Garnish dish with a drizzle of honey. Serve immediately.
Courtesy: Dunaway's and The Chef's Academy
