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PrintBite with Belkys: Pan Seared Jumbo Sea Scallops and Goat Cheese Mashed Potatoes
Reported by:
Producer:
Ivonne Amor
Contact:
Archived Reports:
Fill up the tank and grab that jimmy buffet CD. We're heading to the Keys for the freshest seafood in South Florida. It's time to sample some savory scallops -- as we grab A Bite With Belkys.
The Dish: Pan Seared Jumbo Sea Scallops and Goat Cheese Mashed Potatoes
The Chef: Andy Niedenthal
The Restaurant: Atlantic's Edge, Cheeca Lodge & Spa
Ingredients for Pan Seared Scallops:
3 Jumbo Scallops
1/2 cup butter
1/4 cup shallot, chopped
1/4 cup garlic, chopped
1/8 cup sherry wine vinegar
salt and pepper to taste
fried leeks, julienned, for garnish
chives for garnish
scallions for garnish
truffle oil for garnish
Directions:
Clean off the foot of the scallop, add salt and pepper to both sides. Put the scallops into a hot pan and sear them for 45 seconds to a minute on each side, then remove them from the pan and place them in a 350 degree oven for a few minutes.
Now in the same pan you cooked the scallops in, make the sauce. Start by melting 1/4 cup of butter, then add the shallots, garlic, sherry wine vinegar, salt and pepper to taste, and the rest of the butter.
Ingredients for Goat Cheese Mashed Potatoes:
5 lbs. potatoes
1 1/3 cup butter
1 1/3 sour cream
1 1/3 goat cheese
salt and pepper to taste
Directions:
Boil the potatoes until they're tender. Drain and place in a mixer with whip attachment. Add remaining ingredients to the mixer. Start mixing on low, then whip on high.
To plate the dish, start with the goat cheese mashed potato, then add the scallops fresh out of the oven, and the butter sauce. Finally garnish with chopped chives, scallions, fried leeks and a dab of truffle oil.
Serves 1.
FOR MORE INFORMATION:
Contact: bnerey@wsvn.com
Atlantic's Edge
Cheeca Lodge & Spa
http://www.cheeca.rockresorts.com/info/din.asp
1-305-517-4411