Youell's Recipe
Pan Seared Day Boat Scallops and Gulf Shrimp2017-10-20T12:11:42-04:00

Pan Seared Day Boat Scallops and Gulf Shrimp

Presented by Youell’s Oyster House


Beet Puree:
• 1 lb. red beets, peeled and cut into wedges
• 1 clove garlic, sliced thin
• 3/4-inch fresh ginger, peeled and sliced
• 3/4 tsp. dry coriander
• 1/2 tsp, salt
• 1/2 T olive oil
• 1/2 tsp, grated orange peel
• 1 1/2 T orange juice
• 1/2 T apple cider vinegar
• 1 T chopped chilled butter

Avocado Puree:
• 1 avocado
• 1 T lime juice
• 1 tsp. olive oil
• 1/4 clove garlic, chopped
• 1 tsp. chopped jalapeno
• Pinch of kosher salt

Duchess Potatoes:
• 3 cups mashed potatoes, warm
• 1 egg yolk
• 1/8 cup heavy cream
• Pinch of nutmeg
• Salt and pepper to taste
• 2 T grated Swiss cheese

Scallops and Shrimp:
• 10 large dry day boat scallops
• Salt, pepper and paprika to taste
• 2 T butter
• 2 T olive oil
• 10 large Gulf shrimp
• 3–4 cups seafood stock
• 1 bay leaf
• 1/2–1 tsp, Old Bay seasoning (optional) 
• Juice of 1/2 lemon (optional)
• Chopped cilantro for garnish


For the Beet Puree:
Combine all ingredients except butter in a mixing bowl. Place mixture on a pan and roast in a 425°F oven for 30 min. or until beets are soft. Transfer to a blender and process until smooth. Add butter and pulse. Set aside and keep warm.

For the Avocado Puree:
Combine all ingredients and mash or puree. Cover and set aside.

For the Duchess Potatoes:
Place mashed potatoes, made to your preference, in a mixing bowl. Stir in egg yolk, heavy cream, nutmeg, salt, and pepper. Pipe or dollop the potato mixture onto a greased baking sheet, sprinkle each with Swiss cheese, and bake in a 350°F oven for 15 minutes or until golden brown.

For the Scallops and Shrimp:
Season scallops with salt, pepper, and paprika. Sear the scallops in a hot pan with butter and olive oil, about 2 to 3 minutes per side. Remove from pan and
keep warm.

Butterfly the cleaned and deveined shrimp, leaving tails attached. Season seafood stock (or other preferred poaching liquid) with bay leaf, Old Bay, and lemon juice, and bring to a low boil in a large pan. Add shrimp to pan and poach for about 3 minutes, turning shrimp over after 2 minutes. Remove from pan and drain.

To Serve:
Lay a line of beet puree across both serving plates. Place 5 scallops on each line and top each scallop with a shrimp. Sprinkle with cilantro and spoon avocado puree on the side. Finish with a side of
duchess potatoes.

Serves 2

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As seen in the Summer/Fall 2017 Issue

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