Breaded Wild Alaska Weathervane Scallops and Sunchoke Puree with Soy Brown Butter

Serves: 6

Ingredients:

Sunchoke Puree

1 lb. sunchokes, peeled and cut into 1-inch dice

1 sprig thyme

1 bay leaf

2 Tbsp. olive oil

3 Tbsp. butter

2 Tbsp. heavy cream

Soy Brown Butter Sauce

6 Tbsp. heavy cream

8 Tbsp. unsalted butter

1-1/2 tsp. chopped garlic

1 Tbsp. chopped shallot

3 Tbsp. soy sauce

2 Tbsp. fresh lime juice

2 tsp. chopped cilantro

1 Tbsp. chopped tarragon

1 tsp. chopped Italian parsley

1 tsp. chopped chives

Scallops

30 Alaska Weathervane Scallops

Fine sea salt and freshly ground black pepper to taste

2 egg yolks, beaten

8 slices white bread, crusts removed, cut into 1/8-inch dice

1/2 cup clarified butter

Directions:

Sunchoke Puree: Bring pot of salted water to a boil and add the sunchokes, thyme and bay leaf. Cook sunchokes until tender (easily pierced with a knife). Remove them from the water and place in the bowl of an electric mixer. In a separate pan, heat the butter over medium high heat and cook until lightly browned. Add the browned butter, oil and cream to the sunchokes and mix until smooth. Season to taste with salt and pepper.

Soy Brown Butter Sauce: Add the heavy cream and butter to a saut pan over high heat and cook until melted and browned. Stir in the garlic and shallot, then the soy sauce, lime juice, cilantro, tarragon, parsley and chives; keep warm.

Scallops: Season Alaska Scallops with salt and pepper. One by one, dip the scallops in the egg and then into the bread, to coat half of each scallop with bread. Press firmly on the bread to make sure it adheres to the scallops. Heat 2 tablespoons butter in a saut pan over high heat. Add 6 to 8 scallops, breaded-side down, and cook until golden brown. Turn over, cook until opaque at the center, approximately 1 minute. Remove to a cookie sheet and keep warm. Repeat with the remaining scallops, adding more butter between batches.

To Serve: Mound one-sixth puree in the center of each of 6 plates. Arrange 5 scallops on each serving of puree and spoon sauce around the puree.

Nutrients per serving: 621 calories, 50g total fat, 30g saturated fat, 72% calories from fat, 219mg cholesterol, 18g protein, 25.5g carbohydrate, 2g fiber, 773mg sodium, 77mg calcium and .7g omega-3 fatty acids.

Recipe By: Chef Laurent Tourondel, BLT Fish

Return to previous page