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* SAUTEED SCALLOPS IN POTATO NESTS WITH CILANTRO-CHILI BUTTER AND ORANGE JICAMA SALAD

As Prepared by Executive Chef, Bartol Cabrera

BEURRE BLANC
1 shallot, minced
6 black peppercorn, crushed
3/4 cup dry white wine
1 tablespoon freshly squeezed lemon juice
2 tablespoons cider vinegar
1 cup heavy cream
l pound butter; room temperature
1 jalapeno pepper; seeded and minced
2 tablespoons finely chopped cilantro
Salt and freshly ground black pepper

DRESSING
3/4 cup freshly squeezed orange juice
1 teaspoon whole white peppercorns
1 tablespoon honey
1 teaspoon orange zest
l/2 teaspoon chopped thyme
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper

VEGETABLES
1 jicama, julienned
2 celery ribs, julienned
2 carrots, julienned
1 orange, segmented
1 tablespoon chopped basil

POTATO NESTS
2 large russet potatoes
1 cup vegetable oil, for frying

SCALLOPS
12 sea scallops

GARNISH
Basil leaves, fried

PREPARATION

Combine shallots, peppercorns, wine, lemon juice and vinegar in a saucepan. Simmer for 7 minutes until sauce liquids have reduced by two-thirds. Add cream and simmer for 10 minutes. Do not boil. Remove from heat and whisk in butter a little at a time. Strain through a sieve. Adjust seasoning with salt and black pepper. Finish sauce by adding jalapeno and cilantro. Hold the sauce in a bain marie.

For dressing, mix all ingredients except the oil in a non—metal bowl. Slowly whisk in oil a little at a time to emulsify the vinaigrette. Adjust seasoning with salt and black pepper.

In a stainless steel bowl, toss vegetables and half of the vinaigrette. Cover and refrigerate. Just before serving, toss in basil.

Using a mandolin cutter with a waffle grid, slice potatoes very thin and pat dry.

Heat a frying pan over high heat, warm oil and lightly fry potatoes for 10 seconds, remove and let cool on a plate lined with paper towels.

Pat dry and season scallops. Wrap each scallop with one or two wafer potatoes, depending on the size, and fry for 2 to 3 minutes until golden brown.

Place the vegetables on chilled plates, top with scallops and drizzle with butter sauce. Garnish with fried basil leaves.

Serves 4.

*We would like to thank Royal Caribbean for giving us permission to post this recipe from their Savor RCCL International Cookbook

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One Response

  1. […] * SAUTEED SCALLOPS IN POTATO NESTS WITH CILANTRO-CHILI BUTTER AND ORANGE JICAMA SALAD Posted on November 8, 2008 by adwrichtravel Click here for today’s recipe […]

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