Contributed by: Chef John-Carlos Kuramoto
Seared Scallops With Fingerling Potato
Seared Scallops With Fingerling Potato taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
Ingredients:
Potato puree:
2 fingerling potatoes – from the farmers market
1 C cream
1 C milk
2 cloves of garlic
Spinach and black trumpet mushrooms:
1 C spinach – cleaned
1/2 C Black trumpet mushrooms – cleaned thoroughly
Charred rosemary beurre blanc:
2 T Shallots – chopped
2 T Garlic – chopped
2 sprigs Thyme
2 sprigs Rosemary – left out for a day so that it dries
1 C cubed Butter – kept ice cold
1 C Cream
2 T Sherry vinegar
Scallops
Charred Rosemary Breadcrumbs:
1 stick Charred rosemary
1/2 C Panko breadcrumbs
Directions:
- For potato puree: Simmer potatoes in cream, milk and garlic until the potatoes are very soft. Make sure to keep the heat at low/ medium low. Reserve hot.
- For spinach and mushrooms: Saute spinach and mushrooms in olive oil, season with salt and pepper. Reserve hot.
- For beurre blanc: In a saucepan, saute shallots and garlic with olive oil. Place the rosemary on a sheet tray and place under a broiler so that the rosemary catches on fire. Add to the saute pan. Add thyme, vinegar, and cream. Reduce by half. Slowly incorporate the butter whisking a cube at a time in. Make sure to not keep the pan over the flame, let the residual heat of the reduced mixture melt the butter.Strain through a fine seive. Serve immediately.
- Season the scallops with salt and pepper. Sear in a nonstick pan, with the heat at med-high. Serve in half olive oil and half butter (about 1/2 T each).
- For charred rosemary breadcrumbs: Reserve some charred rosemary from the beurre blanc. Add rosemary to a blender with the panko breadcrumbs. Pulse until very fine. Season with salt and pepper.
