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Serves Four
Nage
1 bunch fresh flat leaf parsley
1/2 cup packed spinach leaves
2/3 cup chicken stock Pinch of minced garlic
1 1/2 cups chanterelle mushrooms, cleaned and sliced
into bite-size sections
1 tablespoon butter
2 teaspoons minced shallot 1/3 cup white wine
1/2 cup heavy cream
Salt Freshly ground pepper
2 cups Garlic Mashed Potatoes
3 tablespoons clarified butter
2 tablespoons all-purpose flour
1 1/4 pounds cleaned scallops
2 tablespoons butter
8 pieces peeled baby carrot, blanched
4 pieces baby yellow squash, blanched
12 pieces sugar snap peas, blanched
4 flat leaf parsley sprigs
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Sauteed Main Scallops on Garlic Mashed Potatoes with Chanterelle Mushroom-Parsley Nage
Recipe
by Hiro
Sone and Lissa Doumani
This
dish is light and flavorful, and the combination of chanterelles,
scallops, and the parsley looks, feels, and tastes like spring.
The key to this recipeís success is the scallops, and finding
truly fresh ones is difficult. A good scallop, whether previously
frozen or fresh (sometimes sold as "day boat" scallops), will
be translucent and have a slight pinkish orange color. It will
also be softer and more natural in shape than their processed,
less fresh counterparts. Cooked with care, these will be the
sweetest scallops you have ever had.
Method
To make the nage, blanch the parsley and spinach in salted boiling
water, then shock in ice water. Squeeze out all the excess water
and coarsely chop. Combine in a blender with the cold chicken
stock and garlic, and puree until smooth. Season lightly with
salt and freshly ground pepper. Strain through a fine mesh strainer,
pressing against the strainer with a spatula to remove all the
liquid. Set liquidy puree aside, and discard the parsley-spinach
solids.
Saute the chanterelle mushrooms in the butter over high heat
for 2 minutes. Set aside.
Combine the shallot and wine in a nonreactive saucepan and reduce
over high heat until 2 tablespoons remain. Add the cream and
return to a boil. Season lightly with salt and freshly ground
pepper. Add the parsley-spinach puree and the chanterelle mushrooms
and bring to a boil. Remove from the heat and keep warm.
Heat the clarified butter in a sautÈ pan over medium heat. Season
the scallops with salt and freshly ground pepper; sprinkle with
flour on both sides and sauté until golden brown, about
1 minute. Turn them over and cook until golden brown, about
1 minute. Remove the pan from the heat and let the scallops
rest in the pan for 1 minute.
While the scallops are cooking, melt the butter in another sauté
pan over medium heat and sauté the carrots, squash, and
sugar snap peas until hot. Season with salt and freshly ground
pepper.
Put 1/2 cup of mashed potatoes in the center of each 4 hot shallow
bowls. Taste the nage and season with salt and pepper, if needed.
Spoon the nage evenly around the potatoes then divide the scallops
among the plates and place them on top of the mashed potatoes.
Arrange the carrots, squash, and sugar snap peas on and around
the scallops. Garnish with the parsley sprigs and serve.
 Recipe
From;
Terra: Cooking from the Heart of Napa Valley
by Hiro Sone, Lissa Doumani
List Price: $40.00
Our Pricewith Amazon.com: $28.00
You Save: $12.00 (30%)
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Here To Buy It Online
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