© 2019 by Peter Harman, FoodGuru.com, and FoodGuruUniversity.com. All rights reserved.

Jul 1

Scallops in White Chocolate Sauce

0 comments

 

 

PROCESS:

 

Recipe Serves Two

 

Place sea scallops on a plate and season them with salt and pepper. Heat a saucepan over medium high. Add the white truffle oil. Place the scallops in the oil and sear until they loosen easily from the pan by themselves. This will take a few minutes, resist the temptation to turn the scallops before they loosen, be careful not to tear the scallops. Flip the scallops and turn down the heat to low. Cover with a lid and cook an additional 5 minutes.

 

While the scallops cook on the second side poach asparagus spears in boiling water, drain and keep warm. Place asparagus in a scallop shell or on a decorative plate

 

Remove the scallops from the pan, place atop asparagus, keep warm.

 

Now let's create an instant, awesome sauce in the pan. In the same pan you cooked the scallops, over medium high heat, add the minced shallots and garlic. Stir constantly until the shallots become translucent. Deglaze the pan by adding 1/2 cup of the Riesling. Stir to loosen the particles stuck to the pan, this will make the sauce taste good!

 

Reduce the wine by half its volume. Add the cream and reduce by half. Add the shaved white chocolate and stir until melted. Remove from heat, spoon sauce over scallops and asparagus, garnish with a fresh herb sprig. Serve immediately!

 

*Scallops must be Fresh Sea Scallops. The key word is Dry Packed, which means they do NOT add water to the scallops.

 

INGREDIENTS:

 

4 large sea scallops

6 spears asparagus

salt & pepper, to taste

 

2 tablespoons white truffle oil

1 tablespoon shallots, minced

1 teaspoon garlic, minced

1/2 cup riesling

1/4 cup whipping cream

1/2 cup white chocolate, shaved

6 spears asparagus

New Posts
  • PROCESS: Start by making a batch of the Food Guru's Flour tortilla dough. See recipe in Bakery Chapter. Roll out the dough and cook on a 400-degree griddle. Set the tortillas aside to cool. Saute the shrimp in olive oil, season with salt and pepper. Place the tortilla on a baking sheet and top it with salsa. Sprinkle with sauteed shrimp, jalapeno peppers, black olives, avocado slices, roasted red bell pepper and bury the whole deal in cheese. Bake in a 400-degree oven on a pizza stone until the cheese turns golden brown and bubbly. Cut into 6-8 slices and arrange on a platter. Drizzle with sour cream and sprinkle with fresh chopped cilantro and green onions. Serve with fresh guacamole, salsa, lime wedges and hot sauce. INGREDIENTS: Food Guru's Flour Tortillas 20 small shrimp (50/60 ct.) 1 tablespoon olive oil black pepper to taste kosher salt to taste 1 jalapeno pepper, sliced 8 black olives, sliced fresh avocado, sliced roasted red pepper, sliced 1 cup shredded cheddar 2 tablespoons sour cream 2 tablespoons cilantro, chopped guacamole salsa lime wedges Hot sauce green onions, sliced
  • PROCESS: Lay a spring roll wrapper on the counter and brush around the edges with egg wash. Peel and butterfly the shrimp. Run a skewer or chopstick into the shrimp, leaving it at one end. Place the shrimp on top of the spring roll wrapper. Top the shrimp with one tablespoon of cream cheese and crab meat, a little sea weed salad and very thin layer of wasabi paste. Top with some fresh cilantro. Roll the spring roll wrapper tightly around the shrimp. Brush the outside of the wrapper with more egg wash, to seal the shrimp inside. Sprinkle with black and white sesame seeds. Set this aside and repeat the process with additional shrimp. To Cook: Heat frying oil to 350-degrees, fry the shrimp spring rolls until they turn golden brown and begin to float. Carefully remove the shrimp from the oil and drain on paper towels. Presentation: Place a wedge of pineapple or melon in the bottom of a flower vase or decorative glass bowl. Place the shrimp sticks into the pineapple base so they resemble a flower bouquet. Add a few fruit sticks for decoration. Add a little water to the vase. Place a golf ball sized chunk of dry ice in the water. The dry ice will smoke and your guests will ooh and ahh as you bring the Shrimp Spring Rolls to the table. * Be careful when handling dry ice. Never touch it with wet hands. INGREDIENTS: 8 jumbo shrimp 8 spring roll wrappers 1 egg, beaten 1/2 cup cream cheese 1/4 cup crabmeat 1/3 cup seaweed salad wasabi paste fresh cilantro, chopped black and white sesame seeds to garnish Dry Ice
  • PROCESS: Cheese Filling: Place all ingredients in a bowl and mix until combined into a ball like mixture. The cream cheese will bind the cheese together, creating a great cheese stuffing. Cooking Shrimp: Heat a large skillet, add olive oil, shrimp, onion, peppers, heat through... Flame with Tequila... allow flames to subside. Add soy sauce, cilantro and lime juice, set aside. Assemble the Quesadillas: Top a flour tortilla with cheese mixture, top with shrimp mixture, top with another tortilla. Rub the top of the tortillas with soft butter. Cook: Butter side down on a 350-degree griddle until golden brown, about 3-5 minutes, flip and cook on second side until cheese is hot in center. Cut quesadillas into quarters, garnish with sour cream, avocado and fresh cilantro. Serve with lime wedges. INGREDIENTS: Cheese Filling: 1/2 pound shredded cheddar 1/2 pound shredded jack 2 onuces diced green chilis 1 tablespoon chopped garlic 1/2 cup chopped cilantro 1/4 cup cream cheese, cut in small cubes Shrimp: 1/4 cup olive oil 1/2 pound shrimp pieces 1/2 onion, julienne 1 red bell pepper, julienne 2 ounce tequila 2 tablespoon soy sauce 1/4 cup chopped cilantro Garnish: Sour cream Salsa Cilantro Avocado slices Lime Wedges