Chef's Academy

Seared Scallops with Artichokes Barigoule on Parsnip Puree

Artichokes  Barigoule

Ingredients

  • 4 medium sized artichokes
  • 1 large carrot peeled and medium cubed
  • 1 large stalk of celery  medium diced
  • 1 medium white onion diced
  • 4 cloves of garlic crushed
  • 1 cup of your favorite olives – I prefer oil cured olives
  • 3 Tbs. olive oil
  • 2 bay leafs
  • 2 lemons cut into wheels
  • 1/2 cup white wine
  • 5-7 cups chicken stock
  • large sprig of thyme
  • 4 medium sized artichokes
  • 1 large carrot peeled and medium cubed
  • 1 large stalk of celery  medium diced
  • 1 medium white onion diced
  • 4 cloves of garlic crushed
  • 1 cup of your favorite olives – I prefer oil cured olives
  • 3 Tbs. olive oil
  • 2 bay leafs
  • 2 lemons cut into wheels
  • 1/2 cup white wine
  • 5-7 cups chicken stock
  • large sprig of thyme

Directions

  1. Fill a large pot full of cold water and dump 1/2 cup lemon juice in the water. Use this water to place the cleaned artichokes in. You must work fast artichokes oxidize quickly and turn brown.
  2. Clean artichokes first, removing the leafs and trim down to the heart. Make sure you remove the hairs. Use a vegetable peeler to clean the stem down a bit. Cut in half.
  3. Add the clean chokes to the cold lemon water as you clean the rest of them.
  4. In a medium size braising pan add olive oil and heat over medium heat, add onions, celery, carrots, and garlic cook for about 8-10 minutes until vegetables start to caramelize. Deglaze the pan with white wine, reduce for two minutes or until the majority of the wine has reduced and been absorbed by the vegetables.
  5. Add the cleaned artichokes that are cut in half; add enough stock to cover 2/3 of the artichoke hearts. Add the bay leaf, thyme sprigs, and 8 lemon wheels.  Cover with a tight lid or seal the pan with tin foil and simmer/braise on low heat for about 45 minutes until the artichokes are tender.
  6. To check doneness cut a pairing knife into the meatiest part of the choke it should be tender like the texture of a boiled carrot, soft yet still dense and slightly firm.
  7. Remove the artichokes and set in a bowl covered to keep warm.
  8. Reduce the braising liquid by half, season with a bit of salt and pepper. Use the reduced braising liquid to plate.

Parsnip Puree

Ingredients

  • 8 large parsnips peeled with ends removed
  • 1 cup milk
  • 2 cups chicken stock
  • 4 Tbs. grated parmesan cheese
  • 1 Tbs. whole butter cut into cubes at room temp

Directions

  1. Cut the parsnips into 1 inch pieces that are equal in thickness.
  2. In a medium sauce pan add the milk, and the chicken stock, add the cut parsnips and slowly cook on medium heat to simmer until the parsnips are tender about 30 minutes.
  3. Using a food mill or a food processor puree the cooked parsnips using the cooking liquids to achieve the correct texture, add the butter & parmesan cheese and finish with salt and pepper to taste.
  4. Optional: add a drizzle of truffle oil that’s what I would do!

Scallops

Ingredients

  • 8 – U10 diver scallops
  • Salt & Pepper to taste
  • clarified butter or vegetable oil
  • a bit of parsley to garnish

Directions

  1. Season both sides of the scallop with salt and pepper.
  2. Heat oil in pan add scallop and sear for 2-3 minutes on each side over medium high heat.

To Plate

  1. Spread the parsnip puree on the base of the plate down the center.
  2. Arrange the scallops and the artichokes alternating on top of the puree, add the reduced artichoke braising liquid over the scallops, garnish with parsley and parmesan cheese.

 

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