- Yield: 6 servings
Pan Seared New Bedford Scallops with Chanterelle Mushrooms, Fingerling Potato, Pickled Mustard Seeds, Charred Brussels Sprouts, Blueberry-Chipotle Gastrique and Carrot-Coriander Emulsion
Recipe courtesy of Anthony Capua, CSC, Executive Sous Chef of Fiddlesticks Country Club, Fort Myers, Fla.
Ingredients
- u-8 diver scallops - 18 ea., clean muscle and reserve on towel to strain any excess water that may occur
- For Pickled Mustard Seeds
- dried mustard seeds - 1 cup
- rice wine vinegar - 1 cup
- water - 3/4 water
- mirin - 3/4 cup
- sugar - 1/2 cup
- salt - 1 Tbsp.
- For Charred Brussels Sprouts
- brussels sprouts - 1/2 lb.
- salad oil - 3 Tbsp.
- Thyme - 3 sprigs, minced
- salt and pepper - to taste
- For Fingerling Potatoes
- fingerling potatoes - 1/2 lb.
- salad oil - 3 Tbsp.
- salt and pepper - to taste
- For Blueberry-Chipotle Gastrique
- blueberries - 1 pt.
- blueberry juice or water - 8 oz.
- chipotle pepper - 2 ea.
- rice wine vinegar - 4 oz.
- sugar - 4 oz.
- vanilla pod - 1
- For Carrot-Coriander Emulsion
- butter - 4 oz.
- whole coriander - 1 Tbsp.
- shallots - 2 ea.
- large carrots - 4 ea.
- orange juice - 8 oz.
- half and half - 12 oz.
- salt and pepper - to taste
Instructions
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)
- 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.
- For Fingerling Potatoes: In a medium mixing bowl, toss together potatoes with oil salt and pepper. Roast in 425 oven for 25-35 minutes until fork tender. Remove from oven and reserve warm. Cut potatoes in half or medallions (Optional).
- For Blueberry-Chipotle Gastrique: Combine all ingredients in a medium sauce pan. 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).
- For Carrot-Coriander Emulsion: In a large sauce pan 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 pureed (Caution to not over fill blender as mix will become thick. It is best to puree in small batches). Once mixture is completely pureed, run mixture through a Tami to ensure there are no clumps. Season with salt and pepper.
- To Complete Dish: Season Scallops with Salt and Pepper. In a large sauté pan with a flat bottom heat on high heat. Add in 2 Tbsp of salad oil. Once oil is hot add in Scallops. Sear Scallops until golden brown. (Approx. 5-6 minutes) Depending on the BTU’S of the stove. Once scallops are golden brown, flip to other side and add in fresh herbs (for this dish we use thyme and rosemary) and baste until scallops are cooked medium rare. Reserve on a kitchen towel so liquid is not leaked onto the plate.
- While the scallops are cooking, melt 4 Tbsp of butter in a medium sauté pan. Place heat on medium to froth the butter. Gently sauté chanterelle mushrooms, season with salt and pepper. Once mushrooms are gently cooked reserve on a kitchen towel to strain any excess butter.
- Place carrot emulsion and gastrique on the plate freely. Place scallops on the plate, creatively add sprouts, potatoes, and mushrooms.
- Finish the plate with pickled mustard seeds and edible greens you may have
