Crimson
Lentil Encrusted Diver Scallop with
Fingerling Truffle Potato Salad, Caviar
and a Cucumber Vinigrette
By Chef
Matthew Bousquet, Mirepoix Restaurant
Sonoma County. CA
Prepare
an Egg Wash for dipping the raw scallop.
Lentil Crust Ingredients:
1/2 cup Crimson Lentils
1 tbls. Thyme
1 tbls. Coriander Seed
1/4 tspn. Cayenne Pepper
1 tspn. Black Pepper
Procedure:
Combine all ingredients in a spice grinder and grind until
smooth.
Potato
Salad Ingredients:
1/2 cup Fingerling Potatoes (boiled, peeled and sliced
into disks)
1/4 cup Red Onion (diced)
1/4 cup Leek (diced, white part only)
2 tbls. Parsley (fresh, chopped)
2 tbls. Chives (fresh, chopped)
1/4 cup Mayonnaise
1 tbls. Black Truffles (fresh, chopped)
1 tbls. Black Truffle Oil
TT Salt and Pepper
Procedure:
Combine all ingredients, adding the salt and pepper to
taste.
Vinaigrette
Ingredients:
1 Cucumber (peeled and chopped)
2 tbls. Champagne Vinegar
1/4 cup Canola Oil
TT Salt and Pepper
3 tbls. Osetra Caviar
Procedure:
Combine all ingredients, except for the caviar, in a blender
and puree. Fold half of the caviar into the mixture and
save half for garnish.
Assembly:
1. Pre heat
oven to 350°F. Season scallops with salt and pepper.
Brush each lightly on one side with egg wash and dip into
the lentil mixture. Sear scallop in a medium hot pan with
canola oil (lentil side down) until the lentils start
to brown. Turn the scallops and place the pan in 350°F
oven for 5 - 6 minutes.
2.
As the scallops finish, place potato salad
in the center of the plates. Drizzle vinaigrette around
the salad, and top with hot scallops. Garnish with remaining
caviar.
Other
Great Chef Recipes:
Braised
Pork Belly with a Spinach-Onion Stew
and a Caper-Raisin Sauce
Cracker
Bread
Crimson
Lentil encrusted Diver Scallop
with Fingerling Truffle Potato Salad, Caviar and a Cucumber
Vinigrette
Duck
Confit and Wild Mushroom Ragout
Grilled
Flatiron Steak with Crispy Onions, Creamed Potatoes,
Cabernet Franc Butter & Green Peppercorn Oil
Red
Wine Poached Pears with a Mache Salad,
Blue Cheese Mousse & Toasted Black Mission Fig Bread
Seared
Foie gras with Vanilla Brioche, Granny Smith Apple Slaw
Seared
Tuna with Crispy Leek-cilantro Salad
and Raspberry Red Pepper Jelly
Other
Related Links:
Mirepoix
Restaurant
Chateau
Felice
