Day Boat Scallops with Spring Garlic Vinaigrette, Sunchoke Puree and Broccolini
1 lbs 16-20 size day boat scallops, dry pack fresh
2 lbs sunchokes
1 lbs Yukon gold potatoes
2 bunches broccolini
¼ lb butter unsalted
¼ lb spring garlic
1 Arbol Chili
1 clove garlic sliced thin
¼ cup champagne vinegar
¼ cup extra virgin olive oil
½ cup blended olive oil
Salt and Pepper
1. Wash the sunchokes and potatoes really well. Peel the potato, but leave the skin on the sunchokes.
2. Cube the potato and the sunchokes (any uniform size, will be pureed later) and put into a pot of salted water.
3. Bring to a boil and let simmer till cooked through, about 20 minutes.
4. While the sunchokes are cooking, cut the green tops off the spring garlic and save for stock.
5. Thinly slice the bottom part of the garlic head, similar to a green onion.
6. In a sauté pan, add olive oil and sauté on medium heat till slightly caramelized. Season with salt and pepper.
7. Pull off heat and let cool.
8. Once cooled, to a small mixing bowl add the garlic, the vinegar, the extra virgin olive oil and the blended olive oil.
9. Whisk together and season, set aside
10. Cut the broccolini in thirds and using the same sauté pan you cooked the garlic in, add a little more oil and the sliced garlic.
11. Add the arbol chili soon after, sauté lightly.
12. Then, add the broccolini, sauté and add a splash of water from the pot cooking the sunchokes.
13. Pull the potatoes and sunchokes off and strain the water.
14. In a food processor, add the sunchokes and potatoes with the butter and puree until smooth.
15. Season and set aside.
16. In another saute pan, heat some oil, season scallops and when the pan is smoking sear one side for about 3 minutes till nice and caramelized flip over and baste with butter set aside.
17. On a hot plate, put the sunchoke puree in the center and then add some broccolini and evenly distribute the scallops over the 4 plates. Give the vinaigrette a nice wisk and drizzle over the scallops on each plate.
Serve with a glass of viogner
Celery Root and Potato Soup with Truffle Oil
4 medium size celery root, about 6 lbs
5 lbs yukon gold potatoes
2 lbs carrots
1 large yellow onion
.5 lb unsalted butter
2 quarts vegetable stock
3 sprigs fresh thyme
1 bottle black truffle oil (optional)
Salt and pepper to taste
1. Peel the celery root and cut into 1 in cubes.
2. Peel the potatoes and cut into 1 in cubes.
3. Peel the carrots and cut into 1 in cubes.
4. Peel and dice the onion into 1in cubes.
5. Cube the butter and set aside.
6. Pick the thyme leaves from the stem and set aside.
7. Heat up the vegetable stock and keep warm.
1.In a 6 qt thick bottomed pan, sauté carrots and onions until golden brown and caramelized. Season with salt and pepper.
2. Add the celery root and potatoes, top with the vegetable stock.
3. Bring to a boil and let simmer until the potatoes and celery root are cooked through.
4. Add in the butter and mix thoroughly.
5. In a vitamix or blender, puree the soup in batches and pass it thru a fine strainer.
6. Season with salt and pepper as needed.
To garnish, take 1 carrot, 1 potato and 1 celery root, peel and cut in ¼ in cubes. Sauté in olive oil on low heat until caramelized and cooked, but careful not to overcook!
In a bowl, put a spoon full of the diced vegetables in the center and ladle the hot creamy soup over the top.
Sprinkle some of the thyme leaves and drizzle a little truffle oil on top.
Serve and enjoy!
Ahi Tuna and Grilled Peach Panzanella Salad
Serves 2-4 People
1 lb Ahi Poke Cubes
8 oz Mixed Greens Salad
1 ea Avocado
2 ea Peach
2 ea Summer Squash
4 oz Croutons
1 ea Carrot
3 ea Mint
3 ea Cilantro
0.5 oz Sherry Vinegar
1.5 oz Extra Virgin Olive Oil
Salt and Pepper to Taste
2. Cut the squash in half and mark on the grill till they are cooked, they should be firm and not to soft.
3. Peel the carrot and julienne really thin- either on a mandolin or by hand.
4. Pick off the cilantro and mint leaves and chop lightly.
5. Season the Poke cubes with salt and pepper.
6. In a hot pan with a touch of oil, sear the cubes. Keep moving the pan for about 30 seconds (longer if you don’t want it rare inside).
7. Remove fish from pan and put on to paper towel to cool.
8. Once the peaches and squash have cooled, cut both into small ¼ in pieces.
9. In a small bowl, add the vinegar and oil together and whisk with salt to taste.
10. In a separate larger bowl, add the fruit, squash, julienne carrot, mint, cilantro, croutons and the seared poke cubes.
11. Next, add the vinaigrette. Let it sit for about 60 seconds so the croutons can begin soaking up the dressing. You want the croutons to have a crunch but be a little softer on the outside.
12. Finally, add your mixed greens and gently toss with a large wooden spoon. Adjust seasoning as needed and serve.
1 Red onion
1 Medium size melon
3 Sprigs of mint
4 Basil leaves
2oz. Fresh mozzarella
1/3 oz Champagne vinegar
1 oz Extra virgin olive oil
Kosher salt to taste
2. Peel the cucumber and cut in half the long way. Scrape out the seeds inside, and cut in thin half moon shapes.
3. Peel the red onion, cut in half and julienne very thin
4. Peel the melon, cut in half, scrape out any seeds, and cut into ¼ in cubes
5. Lay the mint and basil leaves on top of one another. Roll up and julienne the herbs.
6. Dice the fresh mozzarella a bit smaller than the melon and tomato.
7. Add all ingredients together in a large bowl.
8. Add the extra virgin olive oil and champagne vinegar, toss all together.
9. Season with salt to taste.
Recipe courtesy of Craig DiFonzo, C&L Produce