Seared Scallops and Kuri Squash Soup with Chestnuts, White Truffle, Pine Nut Tortellini and Brown Butter-Sherry Vinaigrette

Adapted by StarChefs.com
February 2006
Yield: 10 Servings

INGREDIENTS:

Kuri Squash Soup
1 pound roasted kuri squash meat
3/4 cup browned butter
1 ounce Sherry vinegar
2 Tablespoons maple syrup
2 cups chicken stock
1/2 cup cream
1 bay leaf
5 sage leaves
1 teaspoon black cardamom
1 teaspoon ground cinnamon
2 Tablespoons butter
Seasoned Crème Fraîche
1/2 cup crème fraîche
1 teaspoon minced sage
1 teaspoon minced parsley
1/2 teaspoon orange zest
Salt and pepper to taste
2 Tablespoons water
Brown Butter-Sherry Vinaigrette
2 garlic cloves, minced
1 shallot, minced
1 Tablespoon butter
16 ounces Hidalgo Sherry vinegar
2 Tablespoons brown sugar
8 ounces browned butter
Pickled Red Pearl Onion
3 ounces sugar
4 ounces red wine vinegar
3 ounces chicken stock
30 red pearl onions, peeled and trimmed
1 Tablespoon coriander
Salt and pepper to taste
Pine Nut-White Truffle Tortellinis
3 ounces roasted pine nuts, finely chopped
2 ounces scallop meat, finely chopped
2 Tablespoons cream
1 egg yolk
1 teaspoons minced sage
Grated white truffle to taste
20 1.5 inch x 1.5 inch pasta sheets
2 Tablespoons egg wash
salt and pepper, to taste
Roasted Chestnuts
20 chestnuts, roasted, peeled and halved
2 Tablespoons butter
8 ounces chicken stock
salt and pepper, to taste
Fried Sage Leaves
20 sage leaves
flour
1/2 cup grape seed oil
Scallops
30 U-12 Day Boat Divers scallops
2 ounces grape seed oil
Salt and pepper to taste

METHOD:

For Kuri Squash Soup:
Combine all ingredients except butter in a sauce pot and bring to a simmer for 20 minutes. Remove the sage and blend soup. Chef LeFevre prefers using a Vita-Mix blender. Pass soup through a chinois and season with salt and pepper. Then blend in the butter using a hand blender. Reserve hot until ready to plate.

For Seasoned Crème Fraîche:
Combine all ingredients in a small bowl and reserve until ready to plate.

For Brown Butter-Sherry Vinaigrette:
Sweat the garlic and shallot in the whole butter until translucent. Add sherry vinegar and brown sugar and reduce to 2 ounces. Let cool to room temperature. Blend the reduction with the browned butter until emulsified. Season with salt and pepper and reserve until ready to plate.

For Pickled Red Pearl Onion:
In a heavy-bottomed saucepan, add the sugar and vinegar. Reduce until it has a slightly syrupy consistency. Add the chicken stock, then bring to a simmer. Add the pearl onions and coriander. Braise until the onions are tender. Remove from the heat and let them cool in the braising liquid. Reserve until ready to plate.

For Pine Nut-White Truffle Tortellinis:
Combine pine nuts, scallop meat, cream, egg yolk, sage, and white truffle, then chill. Once the mixture is cold, fill each pasta sheet and form into tortellini shapes, sealing with the egg wash. Store uncovered in the refrigerator on a floured rack. When ready to serve, cook in boiling, salted water until al dente.

For Roasted Chestnuts:
Combine all ingredients in a sauce pan over medium heat. Season to taste with salt and pepper.

For Fried Sage Leaves:
Lightly dust sage leaves with flour and shake off excess. Drop them into hot oil and cook until crispy and bright green, less than a minute. Remove them with a slotted spoon and drain them on paper towels.

For Scallops:
Saute scallops in grape seed oil until golden brown.

To Plate:
Pour 4 ounces of kuri soup into 10 hot bowls. Place 3 pickled onions, 4 halves of chestnut, 3 scallops, and 2 cooked tortellinis decoratively on top of the soup. Dollop the crème fraîche on each scallop and drizzle with brown butter sherry vinaigrette. Place 2 fried sage leaves in each bowl. Serve immediately.

Wine Pairing:
A creamy sparkling wine such as the Willm Cremant d’Alsace NV