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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, Season 4
Butterscotch Miso Scallops
Butterscotch Miso Scallops Spicy Eggplant & Pickled Long Beans
Prep Time: one hour and 30 minutes
Serves: 5-6
Directions:
Butterscotch Miso Scallops:
Carmelize sugar, deglaze with scotch and mount in butter; cool. Clean scallops and season with salt. Add half cup miso (reserve half for the plate). In a 400 degree oven, roast the scallops until medium in the center.
Spicy Eggplant:
Bring water to a boil, then combine cold water with a few tablespoons cornstarch to make a slurry. Add the slurry to the boiling water and thicken the water, cool quickly.
Take eggplant and add to the chilled thickened water, then take and coat with remaining cornstarch. Fry in 400 degree oil until crispy.
Pickled Long Beans:
Combine sugar and vinegar and bring to a boil. Add chile paste and coriander seed and reduce by half. In a wok, add oil, chile paste, then add crispy eggplant and long beans.
Ingredients:
Butterscotch Miso Scallops:
1/2 cup sugar
1/8 cup of scotch
1/4 cup of butter
1 lb scallops
2 tablespoons salt
1 cup blonde miso paste
Spicy Eggplant:
1 cup water
1 cup cold water
1-1/2 cup cornstarch
Twice cooked spicy eggplant
Oil for frying
Pickled Long Beans:
1/2 cup sugar
1 cup rice wine vinegar
12 oz guilen chile paste
3T toasted corriander seed
Oil for cooking
1 lb charred long beans
Comments
Pizza_Village_U_Grad wrote:
I love scallops
I love miso soup
I love butter scotch pudding
I also like mint chip icecream, spanish mackeral, and refried beans, but that doesn't mean they go together like peanut butter and chocolate.
Just so wrong on so many levels.
posted on May 21, 2008 at 8:24 PM
Julie wrote:
Pizza_Village: Did you actually try it then, or did you rate it just based on the idea? The judges said it was way too sweet, but I think it could actually work with a little tweaking.
posted on May 23, 2008 at 1:28 AM