- Yield: 3 servings
diver scallops with chanterelle mushroom, local potato, carrot coriander, purée, Brussels and blueberry chipotle
Recipe courtesy of Anthony Capua, Executive Chef of Sycamore Hills Golf Club (Fort Wayne Ind.)
Ingredients
- Scallops
- U-8 diver scallops - 9 ea., clean muscle and reserve on towel to strain any excess water that may occur
- Pickled Mustard Seeds
- dried mustard seeds - 1 cup
- rice wine vinegar - 1 cup
- water - 3/4 cup
- Mirin - 3/4 cup
- sugar - 1/2 cup
- salt - 1 Tbsp.
- Brussels
- Brussels sprouts - 1/2 lb., cleaned of any dirt
- salad oil - 3 Tbsp.
- thyme - 3 sprigs, minced
- rosemary - 1/2 sprig, minced
- salt - to taste
- pepper - to taste
- Fingerling Potatoes
- fingerling potatoes - 1/2 lb.
- salad oil - 3 Tbsp.
- salt - to taste
- pepper - to taste
- Blueberry-Chipotle
- blueberries - 1 pt.
- blueberry juice - 8 oz.
- chipotle pepper - 2 ea.
- rice wine vinegar - 4 oz.
- sugar - 4 oz.
- vanilla pod - 1 ea.
- Carrot-Coriander Emulsion
- butter - 4 oz.
- whole coriander - 1 Tbsp.
- shallots - 2 ea., rough dice
- carrots - 4 ea., large
- orange juice - 8 oz.
- half and half - 12 oz.
- salt - to taste
- white pepper - to taste
Instructions
Procedure for Scallops:
- Clean muscle and reserve on towel to strain any excess water that may occur.
Procedure for Pickled Mustard Seeds:
- Add all ingredients to sauce pot.
- Place over medium heat.
- Cook until liquid is almost completely absorbed (approx. 15-20 minutes).
- Reserve in plastic container or cool (will last in refrigerator for 1 month).
Procedure for Charred Brussels Sprouts:
- Preheat oven to 425°F.
- Place Brussels sprouts in a mixing bowl.
- Toss with oil, herbs, salt and pepper.
- Roast until golden brown and slightly al dente.
Procedure for Fingerling Potatoes:
- In a medium mixing bowl, toss together potatoes with oil salt and pepper.
- Roast in 425°F oven for 25-35 minutes until fork tender.
- Remove from oven and reserve warm.
- Cut potatoes in half or medallions (optional).
Procedure for Blueberry-Chipotle:
- Combine all ingredients in a medium saucepan.
- Place on medium heat and cook until liquid is absorbed and mix in thick.
- Remove vanilla pods.
- Transfer mixture to a blender.
- Blend until mixture is pureed (15-20 seconds).
Procedure for Carrot-Coriander Emulsion:
- In a large saucepan, melt butter.
- Add in shallots and coriander and sauté on low heat to soften shallots.
- Add in carrots and turn heat to medium flame.
- Add in orange juice and half and half.
- Cook until carrots are soft.
- Transfer to a blender and puree on high until mixture is completely puréed (Chef's note: Caution to not over-fill blender as mix will become thick. It is best to purée in small batches).
- Once mixture is completely puréed, run mixture through a Tami to ensure there are no clumps.
- Season with salt and pepper.
