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Scallops a la Cabin Bistro (Posted On: Wednesday, January 16, 2013)

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Chef Justin Miller of Cabin Bistro shares his secret recipe for Scallops in a Lemon Grass Beurre Blanc with Yukon Gold mashed potatoes, Frizzled Leeks and a Prosciutto Crisp finished with Black Truffle Oil. This dish makes an outstanding appetizer or even a small plate entrée and we’re giving you the quantities for 4 people. The recipe can easily be halved for 2 or doubled for 8. Advance preparation of the lemon grass reduction, crisping the prosciutto and frizzling the leeks is recommended. This recipe all comes together in the assembly at the end.

Ingredients:
  • 2.5 shallots sliced
  • 2 stalks of lemon grass
  • 3 peppercorns
  • 1 bay leaf
  • 2 small thyme sprigs
  • 500 ml of white wine
  • 250 ml of white wine vinegar
  • 250 ml of water
  • 250 ml of cream (35%) plus 8 tablespoons for mashed potatoes
  • 5 tablespoons of butter for beurre blanc plus 1 more for mashed potatoes
  • 2 medium sized Yukon Gold Potatoes
  • 8 Large Scallops sizedU10 (that means 10 and under to the pound)
  • Salt
  • Pepper (fresh ground if you have it)
  • Ground fennel seeds (toast and grind your own if you can)
  • Vegetable oil for sweating shallots, searing scallops and frizzling the leeks
  • Prosciutto slices (count on 1 piece per serving). Crisp in advance.
  • Black Truffle Oil
Method:

Lemon Grass Reduction: In a medium sized sauce pan sweat the shallots until they are translucent. Add 2 stocks of lemon grass (be sure to whack it with a knife on a cutting board to release some of the flavours), peppercorns, bay leaf, thyme, white wine, white wine vinegar and water. Bring to a boil and reduce by half over a medium heat. Strain the liquid and cool.

Prep the Potatoes: Peel and boil 2 medium sized Yukon Gold potatoes. Rice or mash – do not add anything yet. Set aside.

Crisp the Pancetta: Line tray with parchment, arrange prosciutto in a single layer, cover with another sheet of parchment paper, top another baking tray to keep prosciutto flat while crisping. Bake in oven at 300 degrees for about ½ an hour or until crispy.

Frizzle the Leeks: Chop off the tops and the bottoms with the roots and using the nice tender green part in the middle (see photo) julienne leeks and then blanch for one minute in boiling water. Shock with a cold water bath and drain on a paper towel. In a medium size pan on medium heat crisp in oil until golden brown and season with salt and pepper.

Sear the Scallops: With equal parts salt, pepper and fennel season the scallops. With a bit of oil, sear scallops in a cast iron pan or steel skillet for about 2 minutes per side, 4 minutes in total. Start with a high heat and reduce to a medium high heat. Remove from heat but keep warm.

Finish potatoes: Melt butter in a medium pan, add riced or mashed potatoes plus cream. Mix together with a wooden spoon. Do not over mix.

Make the Beurre Blanc: In a medium pot over medium heat. Add cream to the lemongrass reduction and season with salt and pepper. Monte (melt and emulsify) the butter into the cream. Be careful not to break the sauce. See ingredient list above for quantities.

Assembly Order: Potatoes, scallops, pancetta crisp, truffle oil, frizzled leaks. Refer to slideshow to see how this dish is properly plated.

Read about Chef Justin Miller

Cabin Bistro is located in the Cranberry Mews retail centre on Hwy. 26, in the west end of Collingwood.

10 Keith Avenue, Suite 401, Collingwood ON - T: 705.444.2299. Reservations are recommended.
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