Courtesy of Charlie Palmer Steak Reno
(with crispy potato rings, English peas, and pancetta. Serves 4)
8 each scallops
3 tablespoons olive oil
1 tablespoon butter
2 branches thyme
Salt and pepper
In a large sauté pan, heat on medium high heat, then add olive oil. On a plate, season scallops with salt and black pepper from a pepper mill. Sauté for 3 minutes until golden brown. Turn over. Then add butter and thyme. Cook for another 3 minutes, basting frequently. Do not over-cook. Charlie Palmer Steak Reno serves the scallops “medium” in temperature or until hot but not cooked well done. When done, transfer to a plate lined with towels to absorb excess butter.
Potato Ring
2 each large Russet (Idaho) potatoes, peeled
3 cups clarified butter
Salt and pepper
Using a Chinese mandoline, create long sheets of potatoes. Dip in clarified butter and wrap around a ring mold lined with parchment paper. Season with salt and pepper. Bake in an oven at 300 Fahrenheit for 10 to 12 minutes, or until golden. Remove from the ring mold immediately, otherwise it will crack if removed cold.
Peas and Pancetta
2 cups English peas
3 strips pancetta (house-made, cut into lardoons)
2 each shallots (sliced paper thin)
1 cup chicken stock
2 tablespoon butter
5 leaves mint (chiffonade)
In a medium sauté pan, add pancetta lardoons, render the fat and cook until crispy, remove when crispy. Drain all fat, add shallots and peas, slightly caramelize. Add chicken stock and butter. Add pancetta. Reduce to a glaze or pan-sauce-like consistency. Finish with mint.
Pea Puree
2 cups English peas
1 cup chicken stock
2 tablespoons butter
1 each shallot, minced
Half cup white wine (prefer Riesling)
In a small saucepot, add shallots and wine. Reduce to dry, add butter and chicken stock. Bring to a boil. Add peas, cook until tender. Blend in a vita mix, serve right away. Green color will fade with time, especially when hot.
Plating – Add streak of pea puree on plate. Place potato ring on plate. Fill with scallops. Then top with peas and pancetta.
