Aqua Restaurant
114 Middle Lane, Beaufort, NC 28516
Phone: (252) 728-7777
www.aquaexperience.com

Jon McGregor, head chef

Sea Scallops Au Poivre

2 each U10 sea scallops
cracked black pepper, to cover surface of scallop
bacon fat, to cover bottom of pan
1.5oz white truffle risotto
0.5oz port reduction
1oz demi glace
2 each tomato confit
2 sprigs pineapple sage
1 each apple silhouette

Dredge each side of scallop in cracked black pepper, sear in extremely hot pan. Arrange truffle risotto in center of plate, set scallops on risotto and arrange fresh herbs and garnish. Nappe demi glace on top of scallops, drizzle port reduction on plate.