Apr 11, 2008 10:06 am US/Eastern
Marathon Lunch #2
Chef Peter Eco of Stix and 33 Restaurant and Lounge
Pan Seared Diver Scallops with a "Minted Salad" of Fava Beans, Peas and Balsamic Drizzle
Ingredients: 3 each U-10 Scallops (U-10 means there are 10 per pound. use whatever size you like best)
¾ cup Fresh Fava Beans - shelled
¾ cup Fresh Peas
½ bunch Mint (leaves picked)
1 Scallion – sliced finely
2 Tbl. Olive Oil plus 1 Tsp.
1 Tbl. Balsamic Vinegar Reduction (recipe follows)
As needed – Salt & Pepper
Technique:- Blanch fava beans and peas in a pot of boiling salted water, and then plunge them into ice water to retain the vibrant green color.
- Drain and remove the skins of the fava beans (they are chewy and bitter).
- Roughly chop the mint leaves, combine with the scallion, peas, fava beans and olive oil. Add salt and pepper to taste. Arrange on a plate.
- Add olive oil to an already hot non-stick sauté pan. Cook the scallops over high heat until caramelized on both sides. They should take about 45 seconds each on both sides.
- Season with salt and pepper. Place on salad and drizzle with balsamic reduction.
Balsamic Reduction Ingredients:1 cup Balsamic Vinegar
1 Tbl. Honey
Technique:- Combine ingredients and reduce to less than a ¼ cup. When it is syrupy it is done.
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
Click to enlarge
Stumble It!
Comments