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Seared Scallops with Pea Puree and Lemon Beurre Blanc

 

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Chef David Buchanan's Seared Scallops with Pea Puree and Lemon Buerre Blanc.

Large sea scallops make an eye-popping impression on the plate and the palate. This dish was inspired by a desire to incorporate jumbo scallops on the Blackfish menu, to play with plate design presentations, and to capture the sweet, earthy flavor of the peas. This recipe calls for the use of fresh sea scallops, not ones that have been injected with any kind of liquid or brine.

When deciding on a plate presentation, one of the most important aspects of creativity is to include "white space." This leaves room between the different components on the dish and in doing so, helps to highlight each aspect of the dish. Another current trend is to use micro greens as a garnish. And for this dish, I was able to source some micro pea shoots, which helps to tie the dish together nicely.

Yelds 4 portions

Main Ingredients

20 each large scallops, U-10 size

1 cup Pea Puree (see recipe)

4 ounces Lemon Beurre Blanc (see recipe)

44 ounces Fingerling Potatoes, Asparagus, Corn "Hash" (see recipe)

For Pea Puree - yields about 1 cup

Ingredients

1 cup frozen peas

2 tablespoons olive oil

Pinch sea salt

Procedure

Briefly thaw the peas under warm water (just to thaw out, but not enough to warm up).

Combine peas, olive oil and sea salt in a blender (VitaMix is best) and puree until silky smooth. If texture is too thick, add a little more olive oil.

Fingerling, Asparagus, Corn Hash - yields about 1 cup

Ingredients

20 ounces fingerling potatoes

16 ounces asparagus

8 ounces fresh corn kernels (removed from cob)

Procedure

Potatoes:

Boil fingerling potatoes until tender, then completely chill them, and cut them in half lengthwise.

In a heavy sauté pan set over medium-high heat and add about 2 tablespoons olive oil.

Carefully add potatoes, sear until golden brown, and season with salt and pepper. Remove from heat and hold warm.

Corn:

Remove kernels from the cob. In the same sauté pan as the potatoes, lightly heat (to warm) the corn.

Add to potatoes and continue to hold warm.

Asparagus:

Remove woody end and discard, and cut the edible portion of the Asparagus into 2" lengths.

Add to a pot of salted boiling water and cook until tender.

Remove from heat, toss in olive oil, salt & pepper, and hold warm.

Lemon Beurre Blanc Sauce - yields about 1 ½ cups

Ingredients

1 tablespoon shallots, sliced

2 teaspoons unsalted butter

1/4 cup fresh lemon juice

1/4 cup white wine

1/4 cup heavy cream

8 ounces unsalted butter, chilled and cut into 8 cubes

2-4 teaspoons honey

Pinch sea salt

Procedure

In a sauce pan, melt 2 teaspoons of butter over medium heat. Add shallots and cook until translucent. Add lemon juice and wine, reducing until approximately 3 tablespoons remain. Add cream and reduce by half.

Turn to low heat. Add one cube of chilled butter, use a wire whip to whisk the butter until just about melted, and repeat this process until the last cube of butter has been added.

Remove from heat and continue whisking until butter is completely melted.

Add honey (making it sweet enough to give the hint of sweetness, but the lemon should be the dominate flavor). Finish with a small pinch of sea salt. Hold in a warm (not hot) place, stirring every 5 minutes.

*This sauce is a bit fragile and should be made as close to service as possible. If holding it too long, the sauce may separate.

Plate Presentation

Follow these steps for each plate:

5 each large scallops, U-10 size

2 ounces Pea Puree (see recipe)

1 ounce Lemon Beurre Blanc (see recipe)

10 ounces Fingerling, Asparagus, Corn Hash (see recipe)

Procedure

Spread 2 ounces of pea puree down the center of each plate, starting at the front and pulling the sauce towards the back.

Arrange scallops over puree (make sure scallops have been off the heat for about 3 minutes before plating, also dab them on a paper towel to remove any excess liquid.

Pour 1 ounce of the lemon beurre blanc over the scallops. Arrange the potatoes and veggies on the outside edges of the plate, leaving some "white-space" between the vegetables and scallops.

Garnishes (optional):

Micro Greens (sometimes available at Haggens or other supermarkets), and edible flower (Borage), and very thinly shaved radishes (2 slices) are great garnishes to "beautify" the plate.

 

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