Chef Bill Fuller's Recipe: Seared Sea Scallops
Big Burrito Restaurant Group Chef Bill Fuller stopped by PTL today to show off this delicous scallop recipe!
Seared Sea Scallops, Apple Salad, Ginger Mashed Sweet Potatoes, Apple Shallot Butter
- 8 ea. Really huge sea scallops – must be fresh and delicious and giant
- Apple Shallot Butter
Ginger Mashed Sweet Potatoes
- 2-3 ea. Granny Smith Apples
- 1-2 Tbs Champagne vinegar
- 2-3 ea. Sprigs tarragon
- 2 Tbs Sliced chives
- Olive Oil
- Salt and Pepper
- 2-3 Tbs Whole butter, softened
1) Start Apple Shallot Butter well ahead of time, even the day before.
2) Make Ginger Mashed Potatoes.
3) Heat a medium sized cast iron skillet.
4) Make apple salad. Using a mandolin, slice the apples thinly. Keep in stacks.
5) Go back through and julienne apples with a knife. Place in a bowl.
6) Dress with champagne vinegar, tarragon, chives, salt and pepper. Reserve.
7) Make sure sea scallops are clean. Remove side muscle. Check faces for shell fragments and bits of grit. Dry the scallops well and season with salt and pepper.
8) Add a couple of tablespoons oil to the skillet. When hot, sear scallops browning well on both sides. Cook to just medium rare.
9) Smear Ginger Mashed Potatoes across plate. Drizzle Apple Shallot Butter around.
10) Place 2 scallops on each smear. Sprinkle apple salad over top.
Apple Shallot Butter
- 2-3 ea. Large shallots, peeled and diced
- 3-4 ea. Apples, preferable tart/sweet like Macintosh, peeled, cored, and large diced
- 1 Tbs. Neutral oil
- 2 C. Apple cider.
- 2-3 Tbs. Butter
- Salt and pepper to taste
1. Heat oil in a wide, high-sided skillet. Add shallots first, then apples. Allow shallots and apples to caramelize. Do not stir until caramelization is well underway.
2. Stir gently, allowing all pieces to become browned.
3. Add apple cider. Cook until cider is mostly reduced.
4. Using the fine blade of a food mill, puree apple shallot mixture. Return to clean pan.
5. If loose, reduce further. Otherwise, season with salt and pepper. Sir in butter.
Ginger Mashed Potatoes
- 2 # Sweet potatoes, peeled and diced
- 2 C. Apple cider
- 1 piece Ginger (about 1" long), grated
- Salt and pepper
- 3-4 Tbs. Butter
1. Place sweet potatoes in a medium pot. Cover with water. Bring to a boil. Cook until potatoes are done. Strain.
2. Meanwhile, place cider in a small pot. Grate ginger on a fine grater. Add to cider. Cooke over medium heat until reduced to a syrup.
3. Place potatoes in a food mill with medium plate. Puree into bowl.
4. Add cider reduction. Sean with salt and pepper.
5. Whisk in butter.
6. Adjust seasonings.
