PAN SEARED DIVER SCALLOPS_ ROASTED CAULIFLOWER by bestt571

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									                                     KENT RATHBUN CHEF OF ABACUS RESTAURANT, DALLAS

PAN SEARED DIVER SCALLOPS, ROASTED
CAULIFLOWER-FAVA BEAN RISOTTO
      FOR THE RISOTTO
                                                               Servings/Yield
      2 ounces olive oil
      16 ounces cauliflower, small florets                     8 servings
      2 teaspoons kosher salt
      2 ounces olive oil
      1 ounce garlic, minced
      1 ounce shallots, minced
      8 ounces arborio rice
      40 ounces chicken stock, warm on stove
      2 ounces whole butter
      16 ounces roasted cauliflower florets
      16 ounces fava beans, cleaned and blanched
      4 ounces parmesan cheese, grated
      ½ ounce sweet basil leaves, chiffonade
      ½ ounce spinach leaves, chiffonade
      1 tablespoon cracked black pepper
      2 teaspoons kosher salt
      FOR THE SCALLOPS
      24 each U10 Diver Scallops, cleaned
      9 ounces grapeseed oil
      2 tablespoons kosher salt

Method
FOR THE RISOTTO
1. In a mixing bowl, toss cauliflower florets in olive oil
and kosher salt.
2. Once cauliflower is coated with olive oil, spread evenly
on cookie sheet and roast until golden brown.
3. Set aside for later in recipe.
4. In a large sauce pan, saute garlic and shallots in olive
oil until translucent.
5. Add arborio rice and continue stirring.
6. Add 1/4 of the chicken stock.
7. When rice kernels absorb the liquid, add another 1/4 of
the chicken stock. Continue repeating this process until all
chicken stock is used .
8. While risotto is cooking, in a separate large saute pan,
8. While risotto is cooking, in a separate large saute pan,
on medium heat, add whole butter and saute roasted
cauliflower and fava beans until they are hot.
9. When the risotto kernels are tender, add the
cauliflower, fava beans, parmesan cheese, sweet basil,
spinach, cracked black pepper and kosher salt.

FOR THE PAN SEARED DIVER SCALLOPS
1. Using 3 large saute pans on very high heat, add 3
ounces of grapeseed oil to each pan.
2. Season scallops with kosher salt and saute in very hot
oil on one side until crispy and golden brown.
3. Turn scallops and brown on opposite side. Scallops
should be served medium to medium rare - do not over
cook.
4. Remove scallops and place on paper towel to drain
access oil.
5. Serve immediately.


TO PLATE SCALLOPS
1. Using 8 large deep dish pasta bowls, place equal
portions of roasted cauliflower-fava bean risotto in center
of bowl.
2. Place 3 scallops around the risotto.
3. Garnish with italian parsley and smoked tomato olive
oil

								
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