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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Main Courses
Seared Sea Scallop
Seared Sea Scallop on Corn Black Truffle Pudding
Prep Time: one and a half hours
Serves: 4
Directions:
For the Pudding:
In a large sauté pan, sauté corn kernels in butter. Add the corn puree next and cook for 2-3 minutes. Deglaze with cream and cook for another 3 minutes. Add Sugar, cornmeal, and salt. Next, remove from heat and allow time to cool. When mixture is cold, add egg yolks, egg whites, chives, basil, and the black truffle oil. Bake in preheated oven at 350 degrees for 20 minutes. When pudding is golden on top, remove from heat and serve right away.
For the Scallops:
Season scallops with salt. In a hot pan with grape seed oil, sear scallops.
For the Sauce:
Combine the white wine, shallots, thyme, bay leaf, and scallop mussels in a saucepot. Reduce over medium heat for 8 minutes. When half of liquid is gone, add cream and continue to reduce. When cream begins to thicken, reduce heat to low and mount in butter a little at a time. Season with vinegar, lemon juice, and salt. Strain through fine mesh strainer. Hold warm till time to serve.
For the Parsley Oil
In a blender, combine parsley, oil and salt and pepper. Blend until smooth. Put into squirt bottle.
For the Plate Up
Using a small plate, spoon a small amount pudding onto plate. Place scallop on top of pudding. Drizzle sauce around plate. Drizzle parsley oil around plate. Serve.
Ingredients:
For the Pudding:
8ears of Corn, cut off cobb
1/4 cup unsalted butter
8ears of Corn, grated on box grater
2cups cream
1T sugar
3T cornmeal
1/2T Kosher salt
2 egg yolks
2 egg whites, whipped to soft Peak
3T chopped chives
1T chopped basil
2T black truffle oil
For the Scallops:
4pc 6-8 olive sea scallops, mussels removed (keep for later use)
Salt to taste
3T grape seed oil
For the Sauce:
3cups white wine
3 shallots, peeled and chopped
5 sprigs of thyme
1 bay leaf
Scallop mussels
1/4 cup cream
1/2 unsalted butter
1T champagne vinegar
1 lemon, juiced
Salt to taste
For the Parsley Oil:
1bunch parsley, Italian
1 1/2 cup canola oil
Salt to taste
Comments
Keisha wrote:
I tried this recipe and it was delicious. I thought that the pudding was a little too creamy so I cut it down to 1 1/2 c vs. 2 cups of cream.
posted on September 7, 2007 at 4:00 PM
Cee wrote:
please what are scallop mussels?
posted on September 19, 2007 at 5:34 PM
~CAPRI wrote:
I made this tonight and it was FANTASTIC! It was one of the "hav to try" recipes I hav printed up and it went so well with a wine tasting even family members told me I "must make it again". 5 Stars! Bravo!
posted on October 7, 2007 at 9:28 PM