Seared Maine Scallops
1789 episode
Yields 4 plates
These scallops are delicious! Chef Daniel from 1789 taught me how to make the beet puree and pistachio puree...perfect flavor combinations. Not only is he a great chef, but he is also really funny. This episode is airing all month so make sure to check it out.
Ingredients
12 10/20 Maine Scallops
Beet Puree
1 Large Red Beet
½ tsp Truffle Oil
2 Tbsp Vegetable oil
Salt To taste
Pistachio Puree
¼ Cup shelled and cleaned pistachios
3 Tbsp of Vegetable oil
Other Ingredients
3 baby beets (assorted colors)
3 Blue Foot Mushrooms, cut in quarters (or other meaty mushroom)
2 Tbsp Shelled and cleaned pistachios (chopped)
1 Tbsp Whole Butter
Salt
Vegetable Oil (For Sautéing)
Method
For the Beet Puree
Steam the large beet until it is fork tender. Let the beet cool slightly and the peel it using an old kitchen towel. Once peeled, cut the beet into small pieces. Put the pieces of beet into a blender with the truffle oil, vegetable oil and salt. Blend on high speed. If the beets do not blend, add a touch more vegetable oil until it does. Pass the puree through a fine sieve. Set aside at room temperature.
For the Pistachio Puree
Preheat your oven to 300 degrees F. Place the whole, shelled pistachios on a baking sheet and toast in the oven for 8 minutes. Remove from the nuts from the oven, and while they are still warm, put them into a blender with the vegetable oil and blend on high speed until the puree is smooth. Set aside at room temperature.
For The Baby Beets
Steam the baby beets until they are fork tender. Peel them as you did the large red bit. Trim of the top and bottom ends. Cut the beets into quarters and
set aside.
To Make the Plate
Heat up a sauté pan to medium high heat and add just enough vegetable oil to coat the bottom of the pan. Season the scallops with salt and add them to the hot pan. Cook them on one side until you have achieved a nice golden color. Flip the scallops and repeat the process on the other side. Set the scallops aside and keep them warm. Make sure you maintain a high enough temperature so you develop the color before the scallops over cook. Also, be careful not to burn the scallops. After you remove the scallops from the pan, add the mushrooms and sauté quickly until they are tender and golden, then set aside and keep warm. Take the quartered beets and place into another cold sauté pan. Add the tablespoon of whole butter and 2 tablespoons of water to the pan and cook until you have formed a thick glaze on the beets. Season the beets with salt. Set the beets aside and keep warm
To Finish the Plate
Drag a tablespoon of beet puree on a plate. Place 3 dime sized dots of pistachio puree randomly along the streak of beet puree. Arrange the hot scallops, mushrooms, and beets, as you like along the streak of beet puree. Top the scallops with the crumbled pistachios.
1789 episode
Yields 4 plates
These scallops are delicious! Chef Daniel from 1789 taught me how to make the beet puree and pistachio puree...perfect flavor combinations. Not only is he a great chef, but he is also really funny. This episode is airing all month so make sure to check it out.
Ingredients
12 10/20 Maine Scallops
Beet Puree
1 Large Red Beet
½ tsp Truffle Oil
2 Tbsp Vegetable oil
Salt To taste
Pistachio Puree
¼ Cup shelled and cleaned pistachios
3 Tbsp of Vegetable oil
Other Ingredients
3 baby beets (assorted colors)
3 Blue Foot Mushrooms, cut in quarters (or other meaty mushroom)
2 Tbsp Shelled and cleaned pistachios (chopped)
1 Tbsp Whole Butter
Salt
Vegetable Oil (For Sautéing)
Method
For the Beet Puree
Steam the large beet until it is fork tender. Let the beet cool slightly and the peel it using an old kitchen towel. Once peeled, cut the beet into small pieces. Put the pieces of beet into a blender with the truffle oil, vegetable oil and salt. Blend on high speed. If the beets do not blend, add a touch more vegetable oil until it does. Pass the puree through a fine sieve. Set aside at room temperature.
For the Pistachio Puree
Preheat your oven to 300 degrees F. Place the whole, shelled pistachios on a baking sheet and toast in the oven for 8 minutes. Remove from the nuts from the oven, and while they are still warm, put them into a blender with the vegetable oil and blend on high speed until the puree is smooth. Set aside at room temperature.
For The Baby Beets
Steam the baby beets until they are fork tender. Peel them as you did the large red bit. Trim of the top and bottom ends. Cut the beets into quarters and
set aside.
To Make the Plate
Heat up a sauté pan to medium high heat and add just enough vegetable oil to coat the bottom of the pan. Season the scallops with salt and add them to the hot pan. Cook them on one side until you have achieved a nice golden color. Flip the scallops and repeat the process on the other side. Set the scallops aside and keep them warm. Make sure you maintain a high enough temperature so you develop the color before the scallops over cook. Also, be careful not to burn the scallops. After you remove the scallops from the pan, add the mushrooms and sauté quickly until they are tender and golden, then set aside and keep warm. Take the quartered beets and place into another cold sauté pan. Add the tablespoon of whole butter and 2 tablespoons of water to the pan and cook until you have formed a thick glaze on the beets. Season the beets with salt. Set the beets aside and keep warm
To Finish the Plate
Drag a tablespoon of beet puree on a plate. Place 3 dime sized dots of pistachio puree randomly along the streak of beet puree. Arrange the hot scallops, mushrooms, and beets, as you like along the streak of beet puree. Top the scallops with the crumbled pistachios.
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