Bite with Belkys: Anisado with a potato puree

The Chef: Gerdy Rodriguez
The Dish: Diver Scallops "Anisado" with a potato puree

Ingredients for Potato Puree:

1.5 lbs. of Idaho potato
salt to taste
3 cups of heavy whipping cream
2 oz. of butter

Method of Preparation:

-Start by chopping the potatoes. Then cook them in a pot of water and add some salt.

-Next, drain out the water and add heavy whipping cream and butter. Let it steep for about 20 minutes.

-Lastly, puree the potatoes in a blender.

Ingredients for Diver Scallops:

2 Diver Scallops, U-10
salt to taste
1 Tbs. of extra virgin olive oil

Method of Preparation:

-First, season the scallops with salt.

-In a hot pan, add olive oil and sear the scallops for about two minutes on each side.

-Then, finish them in a 400 degree oven for three minutes.

-Lastly, cut the scallops in half.

Ingredients for side of veggies:

1 tbs. of extra virgin olive oil
1 tsp. of carrots, diced
1 tsp. of fennel, diced
salt, to taste

Method of Preparation:

-Drizzle some olive oil in a hot pan and sear all the veggies. Then add a pinch of salt and toss it together.

Ingredients for Vanilla Oil garnish:

1/2 cup of canola oil
2 vanilla beans

Method of Preparation:

-Combine canola oil with vanilla beans in a squeeze bottle.

To Plate the Dish:

Start with the potato puree around the plate. Then place the scallops in the center and top it off with the veggies and a little vanilla oil. You can garnish with chopped fennel, chervil and fennel chips.

Serving Suggestion: Chardonnay

Serves: 1

FOR MORE INFORMATION:

1 Bleu The Regent Bal Harbour
10295 Collins Avenue
Bal Harbour, Florida
(305) 455-5400
www.regenthotels.com/hotels/flbalhar/dinings