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Potato Crusted Scallops
Recipe by: Chef Nathan Coulon
Created in partnership with Chef’s Roll and Chef Nathan Coulon.
Baby artichokes, cleaned
2 Carrots, chopped
½ bulb Fennel, chopped
½ Onion, chopped
2 tbsp Shallots, chopped
2 cloves Garlic
3 Russet potatoes
¼ cup Butter
Lightly sweat all vegetables except the artichokes in the olive oil. Careful not to color the vegetables.
Add the stock, wine, and the artichokes.
Braise artichokes and fennel until fully cooked, remove from the braise.
Reduce the braise further and strain
Cut the artichokes in halves
Shape potatoes the size of the scallops, season with salt and pepper.
Brown the potatoes in a hot pan. Add butter and stock and braise until tender. Remove from stock.
Dab scallops in potato flakes. Pan sear the scallops until done
Warn the artichoke braise and mount with butter, season with salt and pepper.
Warm the fennel and artichoke halves in the sauce
Arrange the vegetables and sauce on the plate
Arrange the Pomme Fondant and the scallops on the plate
Garnish with chervil.
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