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Cepes:
The King of Mushrooms

Chef David Bazirgan of Baraka - San Francisco, CA on StarChefs.com
Chef David Bazirgan

Baraka
288 Connecticut St.
San Francisco, California
(415) 255-0370

Seared Maine Scallops with Cepes, Fava Puree and Persillade
Chef David Bazirgan of Baraka – San Francisco, CA
Adapted by StarChefs.com

Yield: 4 Servings

Ingredients:

    Fava Puree:
  • 2 cups vegetable stock
  • 1 cup fresh fava beans, peeled, blanched and shocked in ice water so they are soft and green
  • 1 Tablespoon butter
  • Salt and pepper
  • 1 teaspoon espelette pepper

    Cepes:
  • 1 Tablespoon butter
  • 1 cup cepes, cleaned and cut into uniform slices, about
  • ¼ inch thick
  • 1 teaspoon minced garlic
  • 1 teaspoon minced shallots
  • 1 Tablespoon chopped parsley
  • Salt and pepper

    Persillade:
  • ½ cup bread crumbs
  • 1 Meyer lemon, for zest
  • 1 teaspoon minced garlic
  • 1 Tablespoon chopped parsley
  • 1 teaspoon fleur de sel

    Scallops:
  • 8 U-10 size Maine scallops
  • 2 Tablespoons olive oil
  • Salt and pepper, to taste

Method:
For Fave Puree:
In a small sauce pot, bring the vegetable stock to a boil. Add the fava beans for 30 seconds, then remove them with a slotted spoon. Immediately transfer them to a blender or food processor. While blending on high, add the butter and enough of the hot vegetable stock to get a smooth puree. Season with salt, pepper and espelette pepper. Cool down the puree in an ice bath to retain its green color, then set aside.

For Cepes:
In a medium sauté pen, melt the butter over medium-high heat. Add the cepes and sauté until golden, then add the garlic, shallot and parsley. Cook for another 2 minutes and season with salt and pepper.

For Persillade:
In a medium bowl, mix all ingredients thoroughly.

For Scallops:
In a large sauté pan, heat the olive oil and sear the scallops on both sides, until nice and golden. Season with salt and pepper.

For Assembly:
Reheat the puree over low heat. In the center of a warmed plate, place two spoonfuls of the fava bean puree. Set the scallops on top, then sprinkle the persillade over the entire plate. Garnish with a drizzle of extra virgin olive oil and a light dusting of espelette pepper.


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