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By Executive Chef Jamie West, The Gold Room at Westward Look Resort
PAN SEARED DIVER SCALLOPS
ON WASABI MASHED POTATO WITH CARROT GINGER NAGE
Serves 4 as an appetizer.
FOR THE WASABI MASHED POTATO:
1 pound Yukon Gold Potatoes (peeled, cut into large dice)
1 Tbsp. Butter
½ cup Heavy Cream
1 ½ tsp. Wasabi Powder (mixed with ½ tsp. water to make paste)
Pinch Salt
Method:
Place potatoes in sauce pan, cover with cold water and add a pinch of salt. Bring to boil. Simmer 15 – 20 minutes until tender. Drain. Put potatoes back in pan and mix or mash-in remaining ingredients. Check seasoning. Set Aside.
FOR THE CARROT GINGER NAGE:
2 large Carrots (cut into 6 pieces each)
3 Tbsp. Ginger (grated)
2 Tbsp. Onion (cut into large pieces)
1 clove Garlic (roughly chopped)
1 cup Water
2 Tbsp. Heavy Cream
2 Tbsp. Butter (chilled, cubed)
Salt & Pepper to taste.
Method:
Combine carrots, ginger, onion, garlic and water in sauce pan. Bring to a boil, Cook until carrots are very tender (15-20 minutes). Add cream. Place in a blender. Puree until smooth. Stir in butter. Process quickly until smooth and creamy. Add seasoning. Strain through a fine strainer. Keep sauce warm (up to one hour) until ready to serve.
FOR THE SCALLOPS:
8 each Large fresh Diver Scallops
2 Tbsp. Olive Oil
Pinch Salt & Pepper.
Method:
Heat large sauté pan on high heat. Add oil. Season both sides of scallops with salt & pepper. Place in heated sauté pan. Sear both sides until golden brown (approx. 3-4 min on each side). Be careful when turning. Remove from pan. Place on plate and keep warm. These should be made just before serving.
PRESENTATION:
2 Tbsp. Chives, fresh chopped.
Place a scoop of Wasabi Mashed Potato in the center of plate. Place two hot scallops on top of the potatoes. Carefully ladle or spoon the nage around the potatoes on the plate. Garnish with fresh chopped chives. Serve immediately.
© March 2007 LuxuryWeb Magazine. All rights reserved.
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