Do you want an extraordinary meal in a comfortable setting with a festive high-end crowd? There's none better than the Polo Lounge, which has been put back on the map by Executive Chef and Director of Food & Beverage, Robert Allen.
Chef Allen gave the Dining Duo an exclusive recipe, and we're sharing it with you, our loyal readers:
Roasted Scallops, Green Pea & Butter Lettuce Puree, Mint Vinaigrette (Serves 4 people)
Ingredients:
-8 scallops (U-10 count)
-2oz. Butter
-1 small onion - chopped fine
-1 small head butter lettuce – chopped fine
-3 sprigs fresh mint
-1 cup. Fresh peas, shucked, raw
-1/4 cup Fresh peas, blanched & double shucked
-1/4 cup tomato concasse
-3 tsp. sugar
-125ml. white wine
-1/2 shallot very finely chopped
-4oz. heavy cream
-1tsp. lemon juice
-3 tbsp. champagne vinegar - hot
-1/4 cup. safflower oil
-Salt & freshly ground white pepper to taste
-Micro herbs to garnish
Method:
To make the mint vinaigrette:
-Chop the mint leaves, reserving two whole leaves for the pea puree.
-Place the chopped mint, 2 tsp. of the sugar and a pinch of salt in a medium stainless or
glass bowl. Pour the hot vinegar over the mint and let infuse for a few minutes.
-Add the chopped shallots and slowly whisk in ½ of the oil.
-Add the double shucked peas & tomato concasse
-Taste and adjust the seasoning with salt and white pepper.
To make the pea puree:
-Heat half the butter in a medium sauce pot, add the onion and sauté until softened, but do not brown. Add the peas, the remaining mint, the remaining 1 tsp. sugar, pinch of salt, white pepper and the white wine. Simmer gently until the peas are tender.
-Add the cream and reduce by half.
-Add the chopped lettuce and cook just until the lettuce wilts and is still bright green.
-Remove from the heat and puree the mixture with the butter and lemon juice in a blender and pass through a fine mesh sieve.
-Taste and adjust seasoning with salt, pepper.
-Taste and adjust acidity with lemon juice.
To sear the scallops:
-Heat a heavy bottom sauté pan over medium high heat
-Season the scallops with salt and white pepper on all sides
-Add the remaining oil to the hot pan and place the scallops in the pan and sear to golden brown. About 1-2 minutes. Turn the scallops over and sear other until golden brown.
-Remove from heat
-Assemble as per the photo, placing a dollop of the puree on the plate with scallops around the puree and drizzle with the vinaigrette.
-Garnish with fresh micro herbs.
Showing posts with label Beverly Hills Hotel. Show all posts
Showing posts with label Beverly Hills Hotel. Show all posts
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