Monday, October 11, 2010

Chef Gerard's Autumn Inspired Bay Scallop

Chef Gerard's Autumn Inspired Bay Scallop

Autumn Inspired Bay Scallop, Butternut Squash and Wild Mushroom Panzanella with “Garlicky Red Vinaigrette”
By Chef Gerard Viverito CEC, CHE
Serves 6-8
To assemble:
6 oz Garlicky Red Vinaigrette
Prepared Butternut Squash
Prepared Mushrooms
6 cups croutons
1 tablespoon finely minced fresh thyme
2 ounces baby arugula or spinach
1# Roasted Cippolini Onion
.5 c pumpkin seeds
Garlicky Red Vinaigrette
3 fl oz Malaysian Red Palm Oil
1 fl oz Extra Virgin Olive Oil
2 fl oz Honey or Agave Syrup
2 fl oz Raw Apple Cider Vinegar
4 ea Garlic Cloves, Minced
1/4 tsp Celery Seed
Place all ingredients in a mason jar and shake until emulsified. Season to taste if desired with some salt and pepper
For the mushrooms:
1/4 cup olive oil
1 pound wild mushrooms, cleaned and thickly sliced-(about 8 cups)
In a large skillet, heat the olive oil. Add the mushrooms and saute until fully cooked and well browned. Season to taste with Salt and pepper
Panzanella Croutons, Squash, and Onions:
4 cups (1/2-inch) cubes peeled and seeded butternut squash
1# Cippolini Onions, peeled
2 Tbs Malaysian Red Palm Oil
2 Tbs minced garlic
1/4 cup unsalted butter
1/4 cup Malaysian Red Palm Oil
6 cups crustless cubed day-old bread (1/2-inch cubes)
Sea salt, preferably gray salt, and freshly ground black pepper
1 tablespoon finely minced fresh thyme
1.Preheat oven to 375 degrees. In a large bowl, toss together squash, onions, 2 Tbs of the palm oil, 1 Tbs garlic and pepper. Transfer to a large baking sheet and bake, tossing occasionally, until tender and golden brown, about 15 minutes.
2.Meanwhile melt the butter in a large skillet over medium heat. Add the other 1 Tbsp of garlic and cook until fragrant, about 30 seconds. Add the bread cubes and toss to coat with the butter. Season with salt, pepper, and thyme leaves. Transfer the bread to a 2nd baking sheet.
3.Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 8 or 9 minutes. Let cool.
Scallops
1 to 1 1/4 pounds dry bay scallops
2 tsp unsalted butter
2 tsp Malaysian Red Palm Oil
Kosher salt
Freshly ground black pepper
Directions
1.Remove the small side muscle from the scallops.
2.Add the butter and oil to a 12 inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Remove and hold warm.
To assemble:
Combine the dressing with the squash, mushrooms, croutons, Arugula, pumpkin seeds, scallops and roasted onions, and toss well to coat. Mix well and season with salt to taste.
Seared Scallops with Salsa Romesco
Chef Gerard Viverito CEC, CHE
Ingredients
1 to 1 1/4 pounds dry sea scallops, approximately 16
2 tsp unsalted butter
2 tsp Malaysian Red Palm Oil
Kosher salt
Freshly ground black pepper
Romesco Sauce (recipe follows)
Directions
1.Remove the small side muscle from the scallops.
2.Add the butter and oil to a 12 inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately with sauce.
Romesco Sauce
2 cups
Ingredients:
12 blanched almonds
10-12 hazelnuts
1 head garlic
1 slice stale bread
2 ripe medium size tomatoes
2 large roasted red peppers, well-drained
1 cup Malaysian Red Palm Oil
1/2 cup red wine or sherry vinegar
1/4 tsp red pepper flakes
Preparation:
1. Roast garlic by first rubbing off excess dry skin from garlic head. Then place on baking sheet and drizzle a bit of olive oil on top. Roast in oven for 20 minutes at 300F degrees or until garlic on inside is roasted and soft.
2. If almonds are not already blanched: While garlic is roasting, blanch almonds, then peel. Make sure almonds are completely dry after blanching. Place almonds and hazelnuts into food processor and process until finely ground.
3. Pour a few tablespoons of Red Palm Oil oil into a small frying pan and quickly fry bread until both sides are browned. Remove from pan and allow to cool. Once bread is cooled, tear into 6 pieces and process with the nuts.
4. Cut tomatoes into quarters and sauté in same pan, adding oil if needed. Sauté for 4-5 minutes. Remove pan from heat.
5. Add sautéed tomatoes and continue to process. Squeeze roasted garlic from the skins into the processor. Place roasted red peppers into the processor with the other ingredients and process until ingredients are a thick puree. While processor is running, slowly drizzle in the Palm oil and vinegar. Add salt to taste.