Pan Seared Diver Scallop Chorizo Ratatouille, White Asparagus and Roasted Hazelnut Vinaigrette
From the demo: Spring Fine Dining
Courtesy of Chef Vincent Cachot
Serves 4
Main Ingredients:
12 each – U10 Diver Scallops
12 each – White Asparagus, peeled, blanched
1 recipe – Chorizo Ratatouille (See Below)
1 recipe – Roasted Hazelnut Vinaigrette (See Below)
Chorizo Ratatouille:
½ each – Red Onion, small dice
1 tsp – Garlic, chopped
½ each – Yellow Squash, small dice
½ each – Zucchini, small dice
¼ each – Carrot, small dice
6 each – Mushroom heads, dice
½ each – Eggplant, small dice
3 oz. – Spanish Dry Chorizo, small dice
4 each – Basil Leaves, chopped
To taste – Salt and Pepper
Preparation: Add 1 tablespoon of extra virgin olive oil to a hot sauté pan. Over medium heat, first add the onion and cook until translucent. Add garlic and chorizo and sauté for 2 minutes. Add yellow squash, zucchini and eggplant to the pan and cook for 3-5 minutes or until vegetables are tender. Adjust seasoning with salt and pepper. Remove pan from heat and stir in basil. Keep warm and reserve for plating.
Roasted Hazelnut Vinaigrette:
¼ cup – Champagne Vinegar
¾ cup – Extra Virgin Olive Oil
2 oz. – Hazelnuts, toasted, rough chopped
2 each – White Asparagus, peeled, blanched, small dice
1 each – Tomato, seeded, small dice
4 each – Basil Leaves, chiffonade
To taste – Salt and Pepper
Preparation: In a mixing bowl, add vinegar. Slowly whisk in olive oil until all is incorporated. Add remaining ingredients and adjust seasoning with salt and pepper.
To finish the dish:
In a large sauté pan over high heat, add a little olive oil. Season scallops with salt and pepper then add to hot sauté pan. Cook over high heat until scallops are caramelized and golden brown. Flip over and cook a remaining 1-2 minutes or until medium rare. Once the scallops are turned over, add the 12 spears of white asparagus to the pan to warm up. Remove scallops from pan and transfer to paper towels to drain excess moisture. Plate the dish.
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