Pork Mignon & Sea Scallop
Pork Mignons & Sea Scallops
2 Each Pork Mignons, 4-5 Ounces Each
4 Each U-10 Sea Scallops
1 Tablespoon Spice Blend * (Black Pepper, Kosher Salt, Granulated Onion & Garlic, Crushed Red Pepper)
1 Tablespoon All Purpose Flour
1 Ounce Clarified Butter
Tomato Sweet Corn Salsa
8 Ounces Grape Tomatoes, Cut in Half
4 Ounces Whole Kernel Corn
1 Ounce Lime Juice
1/2 Ounce Extra Virgin Olive Oil
1 Teaspoon Garlic, Chopped
1 Teaspoon Parsley, Chopped
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Thai Chiles Fresh Ground Black Pepper To Taste
Method of Preparation for Pork & Sea Scallops
1) Combine spice blend and flour together.
2) Coat pork and scallops evenly with seasoned flour and sear on both sides over high heat in clar~ied butter. Remove from pan and finish cooking in 400 F oven until scallops and pork reach an internal temperature of 130 F and 145 F respectively.
Method of Preparation for Tomato Sweet Corn Salsa
1) Combine tomatoes, corn, lime juice, garlic, parsley and chiles in a mixing bowl and toss lightly. Season with salt and black pepper, then drizzle in exfra virgin olive oil.
2) Serve pork mignons and sea scallops on heated dinner plate with salsa over and around the items.
John J. Hudak Jr., CEC, AACExecutive Chef/Co-Owner, Maitre D Foods by Chef Hudak