Pan-seared dayboat scallops

October 30, 2009 4:44:38 PM PDT
Combine seared scallops, orzo pasta and mushrooms with a vinaigrette to make a unique combination of flavors that's perfect for your

Pan Seared Dayboat Scallops and orzo pasta as a risotto with shimeji mushrooms and mushroom vinaigrette

Serves 4 people

Ingredients

  • 12 pieces U-10 dayboat scallops
  • shimeji mushrooms


For the risotto:
  • 2 cups of blanched orzo pasta
  • ½ cup of brunoise mirepoix (carrot, celery, onion)
  • splash of white wine
  • ½ cup of chicken stock
  • ¼ cup of heavy cream
  • cubes of lobster butter (optional)
  • ½ cup of freshly grate parmesan cheese


For the mushroom vinaigrette:
  • 2qts of mix seasonal mushrooms
  • 4 whole shallots peeled and sliced
  • 2 cloves of garlic minced
  • 2 cups of chicken stock
  • 4 tbl of champagne viniger
  • 2 tsp of white truffle oil
  • ½ cup of canola oil
  • salt and pepper to taste
To assemble

The vinaigrette:
  1. Sweat down shallots on low heat, toss in garlic when shallots are soft. Make sure no color, toss in mushrooms, continue sweating on med heat making sure no color.

  2. Deglaze with chicken stock, put enough stock to cover the mushrooms, cook till soft and strain. Save the some of the braising liquid.

  3. In a blender combine vinegar with mushrooms and some of the liquid to get the blade going. Slowly drizzle in oil, season with salt and pepper, once its at the taste and consistency, slowly drizzle in the truffle oil.

The pasta:
  1. Sweat down mirepoix till soft, toss in blanched pasta, deglaze with white wine, deglaze with chicken stock, finish with cream, and with lobster butter and parmesan cheese.

  2. The scallops- sear the scallops on one side, nice golden brown, toss in the shimeji mushrooms, a cube of butter and into the oven. About a minute, take out of the oven and kiss the scallops on the other side, let it sit for about 20secs. And ready to serve.

  3. Garnish with stems of chervil.
About Brian Healy:

Executive Chef Brian Healy brings a refreshing culinary style and wealth of experience to cityhouse, the exciting new restaurant at Parc 55 Hotel San Francisco. Healy has played an integral role in developing the cityhouse restaurant concept and now, as executive chef, manages all aspects of the restaurant's day-to-day functions including menu development and kitchen operations. Healy also oversees Parc 55's catering and in-room dining menu development.

Chef Healy's passion for honest cooking serves as the foundation for cityhouse's straightforward menu featuring inventive and contemporary interpretations of traditional steakhouse favorites and all-American fare.

Healy's culinary career began at the National Culinary & Restaurant College of Ireland where he graduated with his Culinary Arts degree in 1989. Following, his passion, Healy moved to California in 1995 and took a position at the Ritz-Carlton San Francisco. Healy quickly rose through the ranks and was promoted to sous chef, where he was responsible for overseeing and managing the hotel's Terrace restaurant. Healy's next venture brought him to the Sheraton Sonoma County in Petaluma, Calif., where he served as chef de cuisine.

Prior to joining Parc 55 Hotel in 2003, Healy served as the executive sous chef at the Pacific-Union Club where he was responsible for day-to-day kitchen operations and planning and executing large events.

For more information, visit: www.parc55hotel.com


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