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6
6
cut-side down. Sauté until golden, then turn over and
reduce the heat to low to keep them warm.
SCALLOPS
Dry the scallops thoroughly with paper towels. Season
lightly with salt and pepper. Over high heat, melt just
enough clarified butter in a large heavy skillet to film
the bottom; pour out any excess. (If you don't have a
skillet large enough to hold the scallops in one layer,
cook them in batches.) When the butter is very hot
but not smoking, place a layer of scallops in the pan.
Let them cook undisturbed for about 2 minutes, until
golden on the bottom. Quickly turn them over with
tongs and sear the other side until golden. (If you are
cooking the scallops in two batches, remove the first
batch from the pan and set them aside on a plate,
loosely covered with foil to keep warm. Wipe out the
pan, add more clarified butter, and when it is hot, cook
the remaining scallops.)
SCALLOPS
16 large dayboat scallops
Salt and freshly ground pepper
Clarified butter
GARNISH
¼ cup skinned hazelnuts, toasted
and lightly crushed
To serve, reheat the parsnip puree if necessary, adding
a little of the cooking liquid if it seems too thick. Plate
up! Drizzle four plates with beurre blanc (white butter).
Divide the parsnip puree among the plates, top each
with an apple half, cut side up, and arrange the scallops
around the apple. Fill the center of the apple with more
sauce, and sprinkle hazelnuts over everything.
. YIELD ,
Serves 4
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