Wednesday, April 15, 2009

Vanilla Butter Poached Yukon Potato with Seared Scallop

by cameron slaugh
click the menu item to view the recipes

Poached Potato

4 pounds whole unsalted butter

3 tablespoons vanilla paste

2 handfuls ice

8 baby yukon potatoes

salt and pepper

Seared Scallop

8 U10 clean scallops

vegetable oil

“Aji” Sauce

2 yellow peppers

1 yellow habanero pepper

1/2 cup evaporated milk

1/2 cup vegetable oil

salt and pepper

Poached Potato : In a saucepot melt cubed butter and add ice while whisking, making a beurre fondue, add vanilla paste and set heat on very low simmer. Add potatoes and cooked 5 to 6 hours, or until done.

Aji Sauce: Combine yellow pepper, habanero pepper and evaporated milk into blender and puree. Drizzle in oil while blending and season to taste. Chill until use.

Seared Scallop: To serve, sear seasoned

1 comment:

Simply Life said...

Wow, that looks like a great combination of foods and spices! Your presentation is always remarkable!