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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:
Holiday Special, Main Courses
Pine Nut Dusted Scallops with Crisp Potato, Shaved Truffles and Maple Sherry Gastrique
Source: Josie Smith-Malave, Top Chef Season 2
rate this recipe:
Prep Time: 40 minutes
Serves: 4
Directions:
In a medium sauce pot place sherry wine, sherry vinegar, maple syrup, vanilla bean, 1 clove garlic and shallot. Reduce by half then add thyme. Next, sear scallops to golden brown and flip and garnish cooking until medium rare (about 2 minutes) then reserve.
Deep fry potato chips until crispy, season with salt and reserve. Cook eggs to sunnyside up with sprigs of sage.
Layer potato, egg and truffles in that order. Place scallop on the side, dust with pine nuts. Garnish with a small amount of sauce and enjoy.
Ingredients:
1/4 cup pine nuts, toasted
2T light brown sugar
4 medium sized eggs
4 medium Yukon gold potato, sliced paper thin
1 winter truffle, in can, sliced paper thin
4 sprigs of sage and thyme
1/4 cup sherry wine
1/8 cup sherry vinegar
1T maple syrup
2 cloves garlic
1 small shallot
1 vanilla bean split
1T butter
