Courtesy of Atlantic Grille Executive Chef Adam Gottlieb, Seagate Hotel & Spa
4 each scallops, U/10
3 shiitake mushroom caps
3 pancetta crisps
3 asparagus spears (tips or top half), blanched and halved
3 artichoke pieces, quartered (canned are fine)
Salt to taste
Pepper to taste
3 oz. white wine
½ tsp. garlic, chopped
½ tsp. shallot, chopped
1 tbsp. butter
3 sprigs of thyme
4 oz. corn oil
1 Vidalia onion
½ lb. celery root
1 pint chicken stock or water
½ cup tomato, flesh only, no seeds
½ lemon, juice & zest
1 cup rice wine vinegar
1 tbsp. sugar
For scallops, in hot sauté pan, add 2 ounces oil. Heat until smoking. Season scallops with salt and pepper. Add scallops to pan. Sear on one side until brown. Flip and cook on second side until desired temperature.
For Vegetables, heat 2 ounces oil. Add garlic and π tsp shallot and sauté briefly. Add shiitake mushroom caps and artichoke halves. Lightly sauté and add asparagus tips. Add butter and season with salt and pepper and reserve.
For pancetta crisps, slice pancetta 1/8” thick. Lay on a baking sheet and cover with a second baking sheet to keep pancetta for curling while baking. Bake at 325 degrees for approxiamately 30-45 minutes until cooked. Remove from pan and let air dry until crisp.
For onion and celery root puree, peel both onion and celery root and rough chop. Add to seasoned boiling chicken stock or water if chicken stock is not available and simmer until celery root is tender. Remove and place in blender with crème fraiche, salt and pepper and puree until smooth.
For tomato jam, place rice wine vinegar and sugar in small pot and reduce until syrup consistency. Add tomato, lemon juice, thyme, shallot to pan and simmer for 20 minutes until tomato breaks down. Remove and reserve.
See you in Delray at The Atlantic Grille at The Seagate! 561-665-4900.