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INGREDIENTS
6 tablespoons whole butter
5 tablespoons olive oil
2 bulbs fennel, diced small
2 leeks, sliced and cleaned
2 ribs celery, minced
2 shallots, minced
3 cloves garlic, minced
1/2 cup white wine
2 cups heavy cream
6 Peruvian fingerling potatoes
24 haricot verts green beans, cleaned
12 large Diver scallops
8 “tear drop” tomatoes
Salt and pepper
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Set up an ice bath. Peel the potatoes and quarter lengthwise. Remove
the ends of the beans. Blanch both the green beans and the potatoes
for 1 minute in a pot of hot water, then remove and shock in the
ice bath. Reserve.
Heat a large sauté pan with the remaining 3 tablespoons
olive oil over medium-high heat. Season the scallops with salt and
pepper and cook on the first side for 2-3 minutes, until golden
brown, and cooked about 1/3 of the way through. Turn scallops and
reduce heat to let them finish cooking. In a separate sauté
pan, heat the potatoes and the haricot verts through in the reamining
butter.
Place ragout in the center of each plate. Stack the potatoes and
place the haricot verts in the center. Lay the scallops around potatoes
and garnish with pear tomato and a little extra virgin olive oil.
Serves 4.
