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.
Potato puree:2 fingerling potatoes – from the farmers market1 C cream1 C milk2 cloves of garlicSpinach and black trumpet mushrooms:1 C spinach – cleaned1/2 C Black trumpet mushrooms – cleaned thoroughlyCharred rosemary beurre blanc:2 T Shallots – chopped2 T Garlic – chopped2 sprigs Thyme2 sprigs Rosemary – left out for a day so that it dries1 C cubed Butter – kept ice cold1 C Cream2 T Sherry vinegarScallopsCharred Rosemary Breadcrumbs:1 stick Charred rosemary1/2 C Panko breadcrumbs
- 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.