Seared Sea Scallops with Cranberry
2 tablespoons unsalted butter
3 tablespoons minced shallots
1/4 teaspoon kosher salt
1/4 cup coarsely chopped fresh cranberries
1/3 cup cranberry juice
1/4 teaspoon minced lime zest
1/2 cup heavy cream
16 medium to large sea scallops
salt and freshly ground black pepper
1 tablespoon canola oil
1/2 teaspoon unsalted butter
Micro Cilantro or finely minced lime zest.
To make the sauce, melt the butter in a small sauté pan over medium heat. Add the shallots and salt. Sauté for 2 minutes or until translucent.
- Pat the scallops dry with paper towels and season generously with salt and pepper.
- Heat the oil in a large skillet over medium-high heat.
- Add the scallops and cook for 1 minute.
- Add the butter to the pan and cook for 2 more minutes or until the scallops are browned.
- Turn the scallops over and cook for 2 to 3 minutes or until browned on the second side.
- Using a slotted metal spatula, transfer to paper towels to drain.
- Place 1 tablespoon of cranberry-lime sauce on the center of each of 4 plates.
- Divide the scallops among the plates and garnish with chives or lime zest.
- Add the cranberries (Chopped), juice and lime zest.
- Heat to medium-high for 10 minutes and simmer for 5 minutes.
- Add the heavy cream and cook for 2 minutes.
- Remove from heat and let cool slightly.
Chef Joël Antunes’ commitment to healthy, inspired and creative French cuisine all began in his grandmother’s kitchen in the south of France. Born in 1961 in Volvic, France, Antunes officially began his culinary training in 1975.
When the Ritz-Carlton, Buckhead began its search for a new chef for their restaurant, the Dining Room, in 1997, famed chefs Daniel Boulud and Alain Ducasse whole-heartedly recommended Antunes for the job. He served as chef for four years, earning the restaurant both a Mobil Five-Star award as well as a AAA Five-Diamond award and making it the only restaurant in the Southeast to simultaneously hold both accolades. The culmination of Chef Antunes’ more than 25 years of culinary experience occurred when he opened his own restaurant, Joël, in Atlanta. Joël serves lunch and dinner and features French cuisine with Mediterranean and Asian influences that Antunes has perfected while working with some of the world’s culinary legends.