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Chef Chris Parsons
Chris Parsons

 

 

 


Chef Chris Parsons
Catch | Boston, MA

Taylor Bays Sea Scallop with Fava Beans, Baby Arugula, and Smoked Red Pepper Puree
Chef Chris Parsons of Catch – Boston, MA
Adapted by StarChefs.com
October 2009

Yield: 6 Servings

INGREDIENTS

Cape Cod Sea Scallop with Fava Beans, Baby Arugula, and Smoked Red Pepper PureeSmoked Red Pepper Puree: 
6 roasted red peppers, peeled and seeds removed
1 teaspoon extra virgin olive oil
Sea salt
White pepper

Sea Scallops:
6 live Cape Cod sea scallops, shucked, cleaned, shells and roes reserved
Salt
White pepper
Rice flour

To Assemble and Serve:
Extra virgin olive oil
1 cup peeled fava beans, blanched and shocked in ice water
1 tablespoon brunoise preserved lemon rind
Salt
White pepper
2 tablespoons butter
2 tablespoons chopped fresh chives
Micro arugula leaves

METHOD

For the Smoked Red Pepper Puree: 
Prepare a smoker. Finely dice ¼ cup of the red peppers and reserve the rest. Lightly smoke the remaining red peppers over apple wood for 5 minutes and transfer to a blender. Puree until smooth and strain through a fine chinois. Whisk in the olive oil and season with salt and white pepper.

For the Scallops:
Place each cleaned scallop shell on a bed of salt in the center of 6 white plates. Season the scallops with salt and white pepper, and toss in rice flour. Dust off any excess flour and season again with salt and white pepper.

To Assemble and Serve:
Warm a teaspoon of olive oil over medium heat and add the diced red peppers, fava beans, preserved lemon, salt, and white pepper. In a steel pan over high heat, sear the scallops in olive oil. Flip the scallops, lower the heat to medium, and add the butter. When the butter is melted, add the scallop roe. Baste the scallops and roe with the melted butter, cooking until they are golden brown. Transfer the scallops to a towel-lined plate. Spoon a tablespoon of the smoked pepper puree into the center of each shell. Divide the fava bean mixture into each of the shells and top with a scallop and a scallop roe. Sprinkle each roe with sea salt and chives. Garnish with the micro arugula leaves.

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   Published: October 2009


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