155g (1 ¼ cup) Cippolini onions, peeled and washed
10g (1 Tbsp) Olive oil
4g (1 tsp) Salt
1 clove garlic, sliced
12g (1 Tbsp) Flat-leaf Italian parsley, chopped
230g (1 cup) Carbone Roasted Garlic
40g (4 Tbsp) Scallion (white part only), sliced thin
12g (1 Tbsp) Capers, rinsed
30g (3 Tbsp) Castelvetrano olives cut into 1/8” rings
1g (1/4 tsp) Chili flakes
20g (2 Tbsp) Water
12g (1 Tbsp) Olive Oil
6g (1/2 Tbsp) Salt
12 ea U10 Scallops
12g (1 Tbsp) Scallion greens, sliced 1/8”
15g (1 Tbsp) Extra virgin olive oil
9g (2 tsp) Herb Mix (Chive batons ½”, picked mint leaves, picked curly parsley equal parts)
15g (1 Tbsp) lemon juice
30g (3 Tbsp) Italian flat-leaf parsley, chopped
45g (1/2 cup) Canola Oil
Salt to taste
1. Add cleaned and unpeeled cippolinis to a mixing bowl with olive oil and salt.
2. Roast on a ¼ sheet tray in a 425F oven for 12-15 minutes until tender.
3. Once cooked and cool enough to handle, clean the onion by removing the skin and cutting the top and bottom of the onion.
4. Cut the onions into quarters.In a small rondeau, add the olive oil and sweat the garlic until light brown. Add the scallion bottoms and quickly cook for another 2 min.
5. Add the chili flakes and parsley and fry quickly for 1 minute.
6. Add the Carbone Roasted Garlic and water and bring to a simmer. Fold in olives, cooked cippolinis, and capers. You do not want to cook further once ingredients have been added. Season with salt.
6. Remove From heat and cool.
1. Season the scallops with canola oil and salt.In a hot and cleaned spot, sear the scallops and cook for 4-5 minutes.
2. While the scallops are cooking, warm the livornese sauce gently.
3. Finish with the Scallion tops and chopped parsley.
4. On a platter, place the sauce on the bottom and plate the scallops on top.
5. Finish with the herb mix and dress the whole dish with olive oil and lemon juice.