Thursday, December 6, 2012
Bite with Belkys: Parmesan Crusted Sea Scallops from Toro Toro
A new restaurant in town bringing flavors from central and South America. Tonight, a chef shows us how to put a spin on a classic dish he first discovered in peru. Time to grab a Bite with Belkys.
The Chef & Owner: Richard Sandoval
The Restaurant: Toro Toro (InterContinental Downtown Miami)
The Dish: Parmesan Crusted Sea Scallops
8 (2 oz.) sea scallops
sea salt, to taste
black pepper, to taste
1 Tbs. of canola oil
2 Tbs. of unsalted butter
8 parmesan crust slices
chives, (for garnish)
Ingredients for parmesan crust:
2 cups of panko bread crumbs
2 cups of unsalted butter, room temperature
2 cups of grated parmesan cheese
3 Tbs. of clarified butter
salt, to taste
juice of 1 lemon
zest of 1 lemon zest
1 cup of white wine, optional
1 small shallot, optional
Method of Preparation:
-Start by removing the small mussel attached to the scallops. Then, season with sea salt and black pepper.
-In a hot pan, add a little canola oil and sear the scallops on both sides. Also, add a dab of butter and once it melts, baste the scallops as they are cooking.
-Next, top the scallops with a parmesan crust. In a mixer, blend bread crumbs with butter and parmesan cheese. Lay the mixture flat, over a sheet of plastic wrap. Then, roll it into a log shape and refrigerate or freeze until chilled. Slice the crust into small slices.
-Lastly, pop the scallops in the oven broiler for just a few minutes, until they are a nice golden brown.
-For the sauce, in a hot pan add clarified butter, salt, lemon juice and lemon zest. Mix it all together.
Top the scallops with the sauce and garnish with chives.
Serving Suggestion: Ring my bell cocktail
FOR MORE INFORMATION:
Take a printed copy of the recipe to the restaurant and receive a drink coupon, redeemable for one complimentary Latin spirits cocktail. One per person, per party, with the purchase of dinner. (Valid for one month after the air date.)
100 Chopin Plaza
Miami, FL 33131