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Chef Bill Fuller's Recipe: Feast Of The Seven Fishes

Chef Bill Fuller stopped by Pittsburgh Today Live today to show off a great Feast of the Seven Fishes dish!

Sea Scallops, Crispy Prosciutto, Potato Puree, Brussels Sprout Slaw
Serves 4 as a light entrée or 6 as an appetizer

  • 12 ea. Really huge sea scallops – must be fresh and delicious and giant
  • Crispy Prosciutto
  • Brussels Sprout Slaw
  • Potato Puree
  • Salt and Pepper
  • Olive Oil
  • ¼ C. White wine
  • 2-3 Tbs Whole butter, softened

1) Prepare Crispy Prosciutto, Brussels Sprout Slaw, and Potato Puree before cooking scallops.
2) Blot dry of any moisture.
3) Heat a medium sized cast skillet.
4) 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.
5) Add a couple of tablespoons oil to the skillet. When hot, sear scallops browning well on both sides. Cook to just medium rare.
6) Remove scallops. Deglaze with white wine. Whisk in 2-3 Tbs. butter.
7) Smear Potato Puree across plate. Place 2 scallops on each smear.
8) Sprinkle Brussels Sprout Slaw across scallops. Prop Crispy Prosciutto between scallops. Drizzle pan sauce around.

Crispy Prosciutto

  • 6-8 ea. Slices of prosciutto

1. Preheat oven to 375.
2. Place a resting rack on a sheet pan. Spread prosciutto on resting rack.
3. Place in oven. Allow to cook until crispy and rendered, about 15 minutes. Watch the prosciutto closely while cooking as variations in thickness will change cooking times dramatically.
4. Allow to cool to room temperature before handling.
5. Always make a few extra, as they are very delicious for snacking!

Brussels Sprout Slaw

  • 1 # Brussels sprouts
  • Zest and juice of 1 lemon
  • 1-2 Tbs. Extra virgin olive oil
  • Salt and pepper to taste

1. Shave sprouts on a mandolin into thin slices.
2. Toss with lemon juice and olive oil.
3. Season with salt and pepper.

Potato Puree

  • 2 # Potatoes, peeled and diced
  • ½ C. Heavy Cream, warmed
  • ½ # Unsalted butter
  • Barest grate of nutmeg
  • Salt and pepper to taste

1. Place potatoes in a medium pot. Cover with water. Salt to taste. Bring to a boil. Cook until potatoes are done. Strain.
2. Warm cream.
3. Place potatoes in a food mill with medium plate. Puree into bowl.
4. Add heavy cream.
5. Whisk in butter.
6. Grate one small smidge of nutmeg.
7. Season with salt and pepper.
8. Adjust seasonings.

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