Black Pearl Scallops

Ingredients

Plum Sauce

• 2 tsp olive oil
• 1 shallot, minced
• Kosher salt
• 3 cups California black plums (red flesh), pitted and quartered, plus 1 plum more for final plating
• ¾ cups water
• ¼ cups sugar
• ½ lemon, zest and juice
• 3 Tbsp butter

Blue Cheese Spread

• ¼ lb Moody Blue smoked blue cheese (Superior Foods Featured Item: #99852 – Roth Cheese)
• Heavy cream

Scallops & Assembly

• 4 slices of prosciutto
• 1 Tbsp oil
• 20 10-20 sea scallops (Superior Foods Featured Item: #8209 – Black Pearl Seafoods)
• Salt & pepper
• 2 Tbsp oil
• 4 Tbsp butter
• Red-veined sorrel leaves, for garnish

Preparation

Plum Sauce

• In a medium saucepan, heat the oil over medium-high heat. Add the shallot and cook until translucent. Season with a pinch of salt, and cook another minute, then stir in 3 cups of plums, water and sugar. Cover and bring to a boil. Uncover and cook, stirring occasionally, until thickened, about 5 minutes. Remove from the heat and stir in the lemon zest, juice, and butter. Let cool slightly then pureé in a blender until smooth; strain through a fine-mesh sieve. Half and thinly slice remaining plum for garnish.

Blue Cheese Spread

• In a medium mixing bowl add blue cheese and begin mashing with a fork. Slowly add cream a bit at a time, whisking the mixture vigorously in between additions until it is the consistency of thick yogurt. Taste and adjust with salt as necessary.

Scallops & Assembly

1. Add oil to a large skillet over medium heat and add prosciutto. Don’t overcrowd the pan and cook in batches if need be, flipping prosciutto until nice and crispy. Let prosciutto drain on a paper towel-lined plate, and break up into rough, medium sized pieces.
2. Wipe out the same pan, and add more oil. Heat over medium high heat. Pat scallops dry and season both sides with a pinch of salt and pepper. When oil is shimmering gently add scallops one at a time. Get a nice sear on one side and flip using tongs. Add the butter and cut the heat, allowing the scallops to finish cooking in the butter.
3. For plating, start with the blue cheese sauce and create a well for the plum sauce. Layer plum slices as desired around the sauces. Plate 5 scallops per plate on top and garnish with crispy prosciutto pieces and red-veined sorrel leaves.