We challenge you to find a more innovative (and delicious) combination than seared scallops in coffee dust. Enjoy!
Since 1991, the creative masterminds of Le Basque have executed some of the most elaborate and groundbreaking event productions in South Florida and across the map. Building a reputation for unparalleled service with true style and savoir-faire, Le Basque offers full-service catering and production design under the helm of Alejandro Muguerza, Jim Mozina, and Ian Perris. Le Basque proudly serves many high-profile and private clients. Such prestigious figures include President Barack Obama and President Clinton, international fashion houses including Cartier and Yves St. Laurent, and global conglomerates UBS and Sotheby’s.
In a mixing bowl, place white wine vinegar, instant coffee, light olive oil, and salt.
Whisk and set aside.
Pat dry the scallops. Season with salt and pepper on both sides.
In a medium sauté pan, place clarified butter. Mark each side of the scallops until golden brown. Remove from heat.
Blanch asparagus for 1 minute and shave it in strips with potato peeler then soak in ice water to cool.
Toss the endives and shaved asparagus in vinaigrette
Place 2 scallops on each plate. Serve the salad mix next to the scallops, equally distributing it on both sides.
Drizzle some of the vinaigrette on each plate.
Sprinkle some instant coffee powder at the end as "dust."
Serve and enjoy!