Tuesday, December 20, 2011
Bite with Belkys: Caramelized Scallops And Corn Polenta from Vida inside the Fontainebleau
Brunch lovers get ready for special holiday dishes. One popular hot spot is giving us a sneak peak to what's cooking on their Christmas Day brunch. Let's grab a Bite with Belkys.
The Chef: Thomas Connell
The Restaurant: Vida (inside the Fontainebleau)
The Dish: Caramelized Scallops and fresh corn polenta
12 medium scallops
6 ears of yellow or white corn
2 shallots. minced
chicken stock, to keep a creamy consistency
sea salt, to taste
ground black pepper, to taste
2 oz. of whole butter
1 oz. of parmesan cheese, grated
2 sprigs of fresh rosemary
1 cup of small, cleaned chanterelle mushrooms
1/3 cup of sherry vinegar
1 Tbs of fresh parsley, chopped
Method of Preparation:
-Start by grating raw corn. Then, in a pot sauté minced shallots in a little olive oil.
-Next, add the corn and mix this all together. Chef Thomas recommends pouring in chicken stock little by little to keep a creamy consistency. Let this cook for about three minutes.
-After, add salt and pepper, butter, parmesan cheese and fresh rosemary. Mix this together.
-Now, move on to the scallops. Season them with sea salt and pepper and grill.
-Then, prepare a vinaigrette. In a small pot, add olive oil and bring it up to medium heat. Then, add shallots, chanterelle mushrooms, sherry vinegar and parsley.
Start with the creamed corn. Place a thin slice of prosciutto and top it with the scallops. Finish with a drizzle of the warm vinaigrette. You can garnish with corn shoots and micro greens.
Serving Suggestion: Mimosa
FOR MORE INFORMATION:
Vida at Fontainebleau
4441 Collins Ave
Miami Beach, FL 33140