 |
| Chef Gavin Kaysen, El Bizcocho at the Rancho Bernardo Inn, CA. |
Yield: 4 servings.
SUGAR SNAP SEA FOAM:
2 cups sugar snap peas
2 cups cream
1 cup fresh spinach
TOMATO FONDUE:
6 Roma tomatoes
1 white onion, finely diced
2 cloves garlic, minced
1 Tbsp. tomato paste
1 /4 cup dry white wine
CAULIFLOWER:
1 head cauliflower
2 cups cream
1 cup water
SCALLOPS:
4 scallops
2 Tbsp. butter
3 sprigs thyme
1 /4 cup wine-cured sausage, finely diced
1 /4 cup sugar snap peas, cut on a bias
For sugar snap pea foam: Roughly chop sugar snap peas; combine them in pot with cream, and cook for about 10-15 minutes. Put into a blender. Add the spinach and blend until smooth.
For tomato fondue: Preheat oven to 400°F. Blanch Roma tomatoes in hot salted water for 15 seconds. Cool in an ice bath and then remove the skins. Open up tomatoes and discard all seeds. Rough-chop tomato and set aside. (Whole canned tomatoes may also be used.) Sweat the onion and garlic in a touch of olive oil, then add tomato paste, followed by white wine. Cook down and then add the tomato. Put the pan in oven and continue cooking until mixture becomes dry, about 30 minutes.
For cauliflower: Pick apart the small florets of the cauliflower and slowly cook them in the cream and water. Season with salt and pepper.
For scallops: Season scallops, then sear in a medium-sized pan over high heat. Finish with 1 Tbsp. butter and thyme in the pan.
In another pan, heat the sausage and cauliflower. Add the sugar snap peas. Place the cauliflower mixture on the bottom of four shallow soup bowls. Place one scallop on top of mixture. Next, heat up the sugar snap pea purée with a touch of water to break up the thickness and to ensure a creamy texture. Add remaining butter to the sauce and whisk that in. Pour sauce in the bowl. To finish, scoop some of the tomato fondue on top.
