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SCALLOPS
SANDERLING RESORT

SEAFOOD

Scallops at the Sanderling Resort

YIELD

2 Servings

INGREDIENTS | SCALLOPS

8 jumbo scallops
1 T sea salt
½ T coarse ground black pepper
4 T vegetable oil
2 T unsalted butter

PREPARATION & METHOD

Season scallops with sea salt and coarse ground pepper.

Heat sauté pan over very high heat until light smoke appears, then add 4 T vegetable oil to hot pan.

Add scallops and sear on first side for about 3 minutes until golden.

Flip scallops, and add 2 T butter and 1 T fresh thyme to pan.

Bake in 400-degree oven for 5 minutes.

INGREDIENTS | SUCCOTASH

¼ cup crispy bacon
¼ cup green peppers diced
¼ cup red peppers diced
¼ cup red onion diced
½ cup fresh corn
5 fingerling potatoes
½ cup white wine
1 T vegetable oil

PREPARATION & METHOD

Cook potatoes till tender.

Cut potatoes into bite-sized chunks.

In a hot sauté pan add vegetable oil.

Add cut potatoes on high heat until lightly golden.

Add peppers and onions, then cook two minutes.

Add bacon and corn cook for one more minute.

Add white wine and let it reduce by half.

INGREDIENTS | CAULIFLOWER PUREE

3 cups raw cauliflower
1 cup milk
1 cup heavy cream
2 T salt
1 T honey
½ t nutmeg
2 T butter

PREPARATION & METHOD

Combine all ingredients in a pot over medium heat.

Bring to a boil then turn down and simmer 20 minutes.

Strain and reserve liquid.

Add all the other ingredients into a blender.

Add 1 cup of liquid to the blender.

Blend and add more liquid if needed.

It should resemble mashed potatoes.

To assemble: spread generous amount of cauliflower onto the plate, then top with scallops. Place succotash next to the scallops and garnish with cherry tomatoes and micro-greens if desired.

MORE INFO

About Kimball’s Kitchen at Sanderling Resort

Formerly known as the Left Bank, this AAA Four Diamond restaurant pays homage to the region’s rich history and offers the most comprehensive wine list in the Outer Banks region. Helmed by Chef de Cuisine John Lawrence, the steak and seafood restaurant features a raw bar with an extensive oyster selection, steak and seafood entrees with traditional side dishes and artfully composed appetizers, signature dishes and nightly specials. The restaurant is open Tuesdays through Saturdays from May through October with live entertainment on Saturday evenings.

Debuting a new look in spring 2013, Sanderling Resort has emerged from a multi-million dollar refresh, beckoning families and couples back to its picturesque shores on the Outer Banks of Duck, North Carolina. Featuring 95 guest rooms and suites and five rental homes set on 16 acres and almost completely encircled by the Atlantic Ocean and the serene Currituck Sound, multi-generational travelers will discover two new pools with inviting fire pits for gatherings, a tranquil spa offering indigenous healing treatments and miles of uninterrupted beauty, including a nearby Audubon Sanctuary at the Outer Banks only true resort.