Andiamo Executive Chef Jim Oppat prepares Summer Sea Scallops
Andiamo Executive Chef Jim Oppat prepares Summer Sea Scallops.
Quantity Unit Ingredient
- 6 ea sea U/10 scallops
- 1 tbl back fat
- 1 tsp salt and pepper
- 2 tbl unsalted butter
- 2 oz peeled shallots minced
- 8 oz fresh kernels corn
- 6 oz wild mushrooms
- 3 fl oz brandy
- 3 oz jumbo lump crabmeat
- 1 tsp salt and pepper
- 2 tbl fresh basil chiffonade
- 1 tbl parmesan cheese
- 1 cup grape seed oil
- 0.33 cup champagne vinegar (infused with vanilla)
- 1 tbl honey
- 1 tbl Dijon mustard To taste
- salt and pepper
- 4 cup arugula
- 1 ea fresh peaches grilled
- 1 ea fennel bulb grilled
- 1 ea baby artichoke
- ¼ cup whole almonds toasted and salted
- 1 cup heirloom tomatoes diced
- ½ oz parmesan shaved cheese
- 0 as needed Vanilla Vinaigrette from above
Procedure
Method:
Season the 3 scallops and sear heavily on top side, flip and cook just 1 minute longer, reserve residue in pan
In separate pan heat the butter and saute the shallots until just golden
Add the corn and mushrooms to caramelize
Deglaze with the brandy and reduce by half
Add the crab meat, season lightly with salt and pepper (REMOVE FROM THE HEAT IMMEDIATELY)
Garnish with the fresh chopped basil
Place the filling inside of the natural shells or other type of baking vessel, then top with the seared scallops
Lightly dust each one with grated parmesan cheese
Drizzle with the remaining bacon fat and place in 500 F oven for 2 minutes, until just browned
To Make the Salad and Vinaigrette: Combine the split vanilla bean and champagne vinegar, allow to sit overnight
Take the vinegar and whisk with the honey and dijon mustard
Slowly drizzle in the oil and season with salt and pepper
Reserve for later use
Pre-grill the artichokes, fennel and peaches, allow to cool for the salad
Toss the arugula, tomatoes, almonds, parmesan and above vegetables together
Add enough vinaigrette to taste
Place the salad on the plate and place the scallops around the edges