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| Pan Seared Sea Scallops over Charred Yellow Tomato Bisque with a tiny green bean and grilled new potato salad and Applewood bacon gremolata |
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| INGREDIENTS |
10 Sea Scallops, cleaned
8-10 New Potatoes, evenly sliced (1/4” thick)
½ lb Haricot Vert (tiny French green beans) trimmed and blanched
½ Red Onion, julienned
EVO Oil
Salt & Pepper
½ lb Applewood Smoked Bacon, fully cooked and chopped
2 T Fresh Parsley, finely chopped
1 T Lemon Zest, finely chopped
3-4 T Gourmet Onion-Poppy Seed Vinaigrette
12 oz Yellow Tomato Bisque, prepared and divided (See Below)
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| Applewood Bacon Gremolata: |
| Cook bacon and remove excess fat. Dry lemon zest in microwave for 1 minute and chop finely. Combine bacon, lemon zest and chopped parsley to reserve for garnish.
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| Grilled New Potatoes: |
| Prepare hot grill to char new potatoes – slice ¼ inch thick, coat with EVO oil, salt and pepper. Using tongs place potatoes face down on grill. Cook approx. 5 minutes on each side. Remove with tongs or spatula onto a tray or plate in a single layer. Allow to cool and keep in reserve. |
| Charred Yellow Tomato Bisque: |
3 Yellow Tomatoes, grilled whole, core and rough-chop with skins on
¼ C Vidalia onion, diced
½ T Fresh Tarragon, chopped
1 pt Water
1 tsp Chicken Base
Salt and Pepper to taste
1/3 C Granulated Sugar
2 tsp EVO Oil
2 oz Heavy Cream (36%)
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| Nethod |
| Char tomatoes until skins burst and obtain charred color, then rough-chop with skins on. Dice onion and place in sauce pan with EVO oil, sauté 2-3 minutes. Add Tarragon and continue to cook an additional minute. Add tomatoes, water, chicken base and sugar. Bring to a boil. Turn down heat to a simmer for 10-15 minutes. Remove from heat and allow to cool 10 minutes. Season to taste and stir in heavy cream. Blend with Buerre mixer or blender for 2 minutes.
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