Bronzed Sea Scallops with Two Docks Shellfish Clams

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Bronzed Sea Scallops with Two Docks Shellfish Clams

Chef Kyle C. Harrington, Boca Kitchen and Market

Recipe

3 Diver Scallops

3 Clams

½ cup Sage cream

2 table spoon chorizo crumb

5 oz spaghetti squash

In pan Sear scallops on one side. Add Clams turn scallops deglaze with white wine. Add sage cream and reduce. Add spaghetti squash heat till squash is hot. Salt and pepper to taste.

Plate in a bowl garnish with Chorizo crumb.

Chorizo crumb

Ingredients

Quantity

Method

Red Onions Small Dice

Chorizo Small Diced

Oregano Minced

Brioche Bread Crumbs

Herb di Vin

5#

1#

1oz

4#

.02oz

  1. Toast brioche bread crumbs till very hard and set aside
  2. In a large saute pans render out the chorizo till crispy
  3. Add the red onions and continue to sweat out until translucent with the oregano
  4. let the onion mixture completely cool
  5. Combine with the breadcrumbs and onion mix and place in robot coupe
  6. Pulse together until it is coarse
  7. Add herb di Vin
  8. Set aside for service

.

Spaghetti squash

Ingredients

Quantity

Method

Spaghetti Squash

Chorizo

Whole Butter

Thyme

Salt and Pepper

10#

2##

2.5 #

10 sprigs

to taste

  1. Cut each squash in half and scrape out seeds. Salt and pepper each side
  2. Place each half in a bag with 1oz of chorizo, 2oz of butter and a thyme sprig
  3. Seal bag
  4. Place in a water bath at 110 degrees
  5. Cook for about 2 hours or until tender
  6. Let it cool
  7. Scape out the meat of squash to look like noodles
  8. Label and date

.

Sage cream1

Heavy Cream

Garlic

Sage

4 gallon

36 oz

1#

  1. Combine all ingredients in a small sauce pot and bring to a boil. Simmer until the sage and garlic are infused into the cream.
  2. Strain through a china cap, keep chill until service.