recipes
scallops (sea)
serves 2
CHORIZO PuREE
Ingredients:
3 oz dry spanish chorizo
1 oz butter
Preparation:
Add chorizo and butter to a saucepan. Sauté until just brown and place in a
blender with just enough water to cover. Puree and set aside.
RATATOuILLE
Ingredients:
1 oz butter
3 tablespoons grapeseed oil
1 sweet onion
1 bell pepper, finely diced
1 eggplant, finely diced
1 garlic clove, finely diced
1 zucchini, finely diced
1 yellow squash, finely diced
2 oz tomato paste
4 oz water
salt and pepper
1 teaspoon dried herbes de Provence
2 tablespoons fresh oregano, chopped
Preparation:
Add butter and oil to a large, hot sauté pan. Add vegetables in the order listed,
allowing a couple of minutes in between each addition. Stir in tomato paste and
cook until caramelized. Stir in water and season with salt, pepper and herbs;
reserve.
RAGOuT
Ingredients:
1 tablespoon butter
4 tablespoons water
1 cup white beans, cooked
salt and pepper
Preparation:
Heat the beans in butter and water. Puree 2 ounces of the beans and pass
through a fine sieve. Stir in remaining beans, season with salt and pepper; reserve.
BROTH
Ingredients:
1 teaspoon grapeseed oil
1/2 teaspoon saffron
1 shallot, minced
2 oz white wine
2 cups water
1 tablespoon soy lecithin
PAPRIKA OIL
Ingredients:
2 tablespoons smoked paprika
1/2 cup grapeseed oil
Preparation:
Add the paprika to a small skillet over medium heat. Gently shake the pan until
the aromas from the paprika are noticeable. Add the oil and shake pan gently to
combine. Keep this mixture on the heat for a couple of minutes and then remove
to cool and allow the sediment to settle. Pour the clean oil from the top, discarding
any remaining solids. Store in a squirt bottle and keep in the refrigerator for up to
a month.
Assemble dish:
Plate the ratatouille and bean ragout as you wish. Top with scallops. Remove
top layer of bubbles from the saffron broth and spoon gently over the scallops.
Garnish with paprika oil.
spice krispie treat (sweet)
serves 4
Ingredients:
1/2 cup butter
1/2 teaspoon ground cinnamon
1/2 teaspoon cardamom
1/2 teaspoon black pepper
1/2 teaspoon ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon cloves
8 cups mini marshmallows
10 cups Rice Krispies
salt to taste
Preparation:
Brown the butter in a large saucepan over medium heat. When it begins to smell
nutty and turns a medium brown, turn heat down to low. Scrape the bottom of the
pan to stir up the browned milk solids and add all of the spices to toast them in the
hot butter. Add the marshmallows and stir until they are melted fully. Add the cereal
and mix thoroughly. Pour into a pan or onto a tray and allow to cool.
CONDENsED MILK sHERBET
Ingredients:
1 cup sweetened condensed milk
1 cup half-n-half
1 tablespoon glucose
2 tablespoon lemon juice
1, 4x 4 inch square spice krispie treat, chopped into small chunks
Preparation:
Thoroughly mix all ingredients. Freeze overnight in a Paco Jet canister. Process in
Paco Jet according to manufacturers instructions. Fold in the spice krispie pieces
and place in freezer until ready for use.
Preparation:
Add oil to a hot saucepan. Add saffron and shallot and cook for 2 minutes over
medium heat. Deglaze with wine, reduce by half, add water and bring to a
simmer for 5 minutes, then strain. Add soy lecithin to the broth and agitate with
immersion blender.
sTRAWBERRIEs
Ingredients:
1 pint strawberries, quartered
1 tablespoon sugar
1 tablespoon white balsamic vinegar
sCALLOPs
Ingredients:
6 U- 10 diver scallops
salt and pepper
1 tablespoon grapeseed oil
Preparation:
Combine ingredients and allow to marinate for 1 hour.
Assemble dish:
Warm a serving of the spice krispie treat, set on a plate. Spoon a serving of
strawberries next to the spice krispie treat and top with a scoop of sherbet.
Garnish with a spoonful of the marinade drizzled around the plate.
Preparation:
Season scallops with salt and pepper. Sear in a very hot sauté pan with oil until
caramelized heavily on one side. Flip the scallop and coat with a thin layer of the
chorizo puree. Cook to desired doneness.
