Recipe Created by Chef Traci at Atrium Kitchen
Ingredients:
1 small shallot, minced
2 Tbsp heavy cream
4 sprigs fresh thyme leaves
Pinch of sea salt
Olive oil
2 Tablespoons unsalted butter
12 Weathervane Sea Scallops
Fresh thyme and dill for garnish
Preparation:
1. In small skillet add 2 Tablespoon extra virgin olive oil and minced shallot.
2. Sauté over medium heat for 3 minutes. Add diced nectarine and stir.
3. Continue sautéing shallot and nectarine until the juices begin to release, about 5-7minutes.
4. Stir in heavy cream and cook for 2-3 minutes more, stirring frequently.
5. Remove from heat and pour into a bowl or food processor to purée. Add pinch of sea salt. Set aside.
6. Pat scallops with paper towel to remove moisture.
7. In same skillet from nectarines, melt 2 Tablespoons butter and combine with 2 tablespoons olive oil. Heat on medium high heat until butter just starts to pop. Carefully place scallops in pan and push down gently for an even sear.
8. Cook for 2-3 min on each flat side. Meanwhile, spoon nectarine purée on plate and set each scallop on top of purée. Garnish with fresh thyme sprigs and/or fresh dill. Serve hot.