Seared Scallops with Smoked Thyme Cream
- 4 cups Oakhurst heavy cream
- 5 sprigs Thyme
- 1 loaf Gingerbread
- 8 Dayboat scallops
For the Gingerbread Crouton: Cut gingerbread into ¼ inch strips. Place into preheated 350 degrees oven and cook until crispy but not burnt (about 15 minutes).
For the Thyme Cream*: Divide the cream into two parts. Place one half into sauce pot with thyme and simmer until the thyme infuses the cream (approx 10 minutes). Place the remaining cream into a bowl in a stove top smoker. Smoke over low heat for 10 minutes – into saucepot. Simmer until liquid reduces by about ¼. Season with salt and sugar to taste.
For the Scallops: Heat sauté pan over medium-high heat until oil is hot. Season scallops with salt and pepper. Sear scallops on both sides until golden, take care not to overcook.
To Serve: Lay a pool of smoked thyme cream on two plates. Place four scallops on each plate and garnish with gingerbread croutons.
*Requires stove top smoker.
Author: Sous Chef Nicholas Nappi, Local 188