Pan Seared Scallops with Parsnip Puree and Shaved Fennel
by Kaldrovich, Mitchell
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Directions
Chilled Tomato Soup with Cucumber Salsa
Blend all ingredients, season to taste. Strain thru a thin mesh colander or strainer. Cover and chill. Serve on chilled bowls garnish with cucumber salsa and some drops of good balsamic vinegar.
Cucumber Salsa
Combine all ingredients and serve.
Pan Seared Scallops with Parsnip Puree and Shaved Fennel
Lightly season both sides of the scallops with salt and pepper. Heat the oil in a large skillet or sauté pan over medium-high heat. Add the scallops and cook until golden and just cooked through, about 2 minutes per side. Keep warm.
Parsnip Puree
Peel and cut the parsnips in medium size pieces, cover with cold water, add salt and boil until they are just cooked. Around 35 minutes. Strain and blend with the butter and add enough hot milk to get a rich silky texture. More milk might be added depending on starch content of the parsnips. Add seasoning. Keep Warm.
Finishing the plate
Toss all ingredients at the last minute seasoning with salt & pepper and add fresh squeeze lemon juice and the oil.
Vanilla Rice Pudding with Maple Syrup & Maine Blueberries
In a heavy bottom pot combine milk, sugar, rice, cinnamon, vanilla bean, maple syrup & the citrus peel. Cook at low heat for about 35-40 minutes stirring occasionally making sure that the rice does not stick. The rice should have a just dried consistency, creamy. Set aside, remove peels, vanilla bean & cinnamon stick. Transfer to a clean serving bowl or fill up ramekins, bowls or Crème Brulée dishes to ¾ of the way and chill. Before serving add some blueberries pressing down into the pudding, add sugar on top and burn just like a Crème Brulée. Garnish with cinnamon powder and serve. Chef tip: If you do not have a torch to make it Brulée just macerate the blueberries with 1 Tbs. of Maple syrup and serve on the side of the warm or chill rice pudding.
Ingredients
Chilled Tomato Soup with Cucumber Salsa
Ingredients
5 large tomatoes, cut into quarters
6 basil leaves
1 small sweet pepper, cut in pieces, seeds removed.
1 teaspoon sweet smoked paprika
2-3 tablespoons red wine vinegar
½ small red onion
salt & pepper to taste
Cucumber Salsa
Ingredients
1 cup tiny diced Cucumber (peeled & seeded)
fresh dill,
mint
lime juice
salt & pepper
Pan Seared Scallops with Parsnip Puree and Shaved Fennel
Ingredients
1 pound large Sea Scallops, patted dry
1 tablespoon olive oil
2 tablespoons butter
Maine Sea Salt
freshly ground black pepper
Parsnip Puree
Ingredients
6 large parsnips
4 tablespoons of unsalted butter
1-2 cups of hot milk
Kosher salt, pepper and nutmeg
Truffle Oil (Optional)
Finishing the plate
1 Fennel Bulb, Shaved super thin, pit removed
2-3 ea. Radishes, thin sliced
Tender Celery Leaves
Salt, pepper, fresh lemon Juice & Extra Virgin Olive Oil
Vanilla Rice Pudding with Maple Syrup & Maine Blueberries
Ingredients
1 ½ quarts of milk
1 cup Arborio Rice or regular long or short grain
1 cup sugar
3 tablespoons of maple syrup
1 orange peel
1 lemon peel
1 cinnamon stick
1 vanilla bean cut in half
1 pint fresh Maine blueberries
2 tablespoon Maple syrup
superfine sugar
butane torch