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From Cooking with Daniel Boulud, by Daniel Boulud (Random
House, 1993)
Adapted by StarChefs
Yield: 4 Servings
This earthy recipe features large scallops in a casual dish ideal
for an informal fall gathering. You can prepare the potato purée
up to 2 hours beforehand, but the scallops should he cooked just
before serving. Shrimp can be substituted for the scallops in this
recipe.
Ingredients:
- 1 pound baking potatoes, peeled, cut into 1-inch dice
- 2 teaspoons salt
- ¼ cup sweet butter, at room temperature
- ½ cup heavy cream, warmed
- Pinch of freshly grated nutmeg
- 2 cups red onions, peeled and thinly diced
- 3 Tablespoons aged balsamic vinegar
- 16 jumbo sea scallops, cleaned and patted dry
- ¼ cup flour (Wondra, if possible)
- ¼ cup chicken stock
- 4 sprigs fresh Italian parsley, leaves only, coarsely chopped
- Salt and freshly ground black pepper
Method:
Combine the diced potatoes in a pot over high heat with 2 quarts
water and 2 teaspoons salt. Bring to a boil and boil until done,
about 20 minutes. Drain and mash the potatoes through a sieve or
food mill into the top of a double boiler. Add 2 tablespoons of
the butter and the warm heavy cream and stir until smooth Add salt,
pepper and nutmeg. To keep the mashed potatoes warm until ready
to serve, place the double boiler (with hot water in the bottom
pot) over very low heat. Cover with plastic wrap to prevent drying.
Melt 1 tablespoon of the butter in a large pan over medium-low heat.
Add the onion, salt and pepper, and sweat until very soft. Add 2
tablespoons of the balsamic vinegar. Cook until the onions start
to caramelize, about 10 to 15 minutes. When brown, remove and set
aside.
Preheat a large nonstick pan over medium heat. Salt and pepper each
scallop and dredge with flour, shaking off any excess. Add ½ tablespoon
of the butter to the hot pan. Add the scallops and sauté
them for 2 minutes on each side. Sprinkle on the remaining tablespoon
of vinegar, add the chicken stock, toss well, and cook for 2 minutes.
Remove the scallops from the pan, reduce the sauce by half, and
stir in the remaining ½ tablespoon of the butter. Test for seasoning
and sprinkle with ½ of the chopped parsley.
To serve, spread the onions on the bottom of a warmed shallow dish
or serving plate. Spoon mashed potatoes over the onions and place
the scallops on top. Spoon the sauce over the scallops. Sprinkle
with the rest of the chopped parsley.
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