MENU SPECIFICATION

ITEM NAME: SEARED SCALLOPS*

Pan-Seared Scallops, Forest Mushrooms, Zucchini “Pappardelle”, Porcini Cream Sauce

OUTLET: Haven Lunch DATE: 08/1/2018

Ingredients : scallop, olive oil, squash, mushrooms, onion, white wine, madeira wine,
cream, demi glace, butter, parsley, chive tarragon, flour

Presentation : As per the picture

Pick Up Location : Haven Galley

Culinary Comments :

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Name: Pan Seared Scallops
Yield: 10 portions

制作方法
Procedure:

1. In salted boiling water, blanch zucchini pasta for a brief second and shock immediately in salted ice
water to retain color and crispness
2. Roll up some in alternate color and keep separate
3. Season and sear scallop and cepes in very hot pan with olive oil
4. Place hot mushroom mix in center of plate
5. Place 3ea scallops per plate and 3ea cepes as pictured
6. Reheat shaved zucchini for 30sec and also arrange on the center of the plate/around as per picture
7. Garnish with fresh milled white pepper and micro greens

Name: Forrest Mushrooms and Porcini Cream Sauce

Yield: 25 Portions

制作方法
Procedure:

1. Heat pan and add oil

2. Add the mushrooms and sauté fast and hot.
3. In another pan sauté the shallots, then add to the sweating mushrooms. Mix well

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 4. Dust the mushroom mix with the flour
5. Deglaze with Madeira and white wine and mix very well with spoon/whisk
6. Add the cream and Demi, then let come to a boil and simmer 5 minutes
7. Remove from stove
8. Finish with butter and cool
9. Add the chopped herbs and set aside for service

Name: Demi Glace

Yield: 5 L

制作方法
Procedure:

1. Brown all bones well and roast to dry out in a low oven.
2. Sweat and caramelize the mirepoix (celery, onions, leeks and carrots) in a brat pan .
3. Add tomato paste to mirepoix and roast for 10 minutes.
4. Place the bones in a stock pot.
5. Boil and simmer the stock for 5 hours, then strain.
6. Put stock on the stove, skimming and straining often. (Do NOT push through chinois with ladle)
7. Separately reduce the red cooking wine 95%. Place to the side.
8. When the stock is reduced to consistency, add it to the red wine reduction.
9. If reduced correctly, the sauce should be dark brown in color, shiny to the look and translucent
(clear of any impurities).