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Executive Chef Jamie West
The Stonehouse at San Ysidro Ranch
SANTA BARBARA, CA
[4 servings]
INGREDIENTS [Scallops]
12 scallops U-8 diver, cleaned
2 Tbsp grape seed oil
Pinch of salt
Pinch black pepper, freshly ground
METHOD
Season the scallops with salt and black pepper. Heat a large sauté pan, Sear scallops in oil until caramelized on both sides, about 3 minutes per side.
[Potato Truffle Risotto]
1 Tbsp butter
1 cup onion, finely chopped
1 lb Yukon gold potatoes, peeled and diced 1/8-inch (brunoise)
Kosher salt to taste
1 1/2 cups chicken broth
1/2 cup heavy whipping cream
1 tsp truffle paste
1/4 cup parmesan cheese, finely grated
2 Tbsp chives, chopped
Truffle oil to taste
METHOD
Melt butter in heavy large saucepan over medium heat. Add onion, cover and cook until soft and translucent, stirring occasionally, about 7 minutes. Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper.
Add 1 1/2 cups chicken broth; bring to boil. Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken broth as needed, about 8 minutes. Add cream and simmer until potatoes are tender but still hold their shape, stirring often until tender. Stir in cheese, truffle paste and chives.
[Spinach]
2 Tbsp olive oil
1 medium shallot, chopped
4 cloves garlic, roasted
1 lemon, zested
4 cups spinach, washed thoroughly
METHOD
In a large skillet, heat oil, add shallots and cook for 1 to 2 minutes, then add spinach and roasted garlic cloves. Stir quickly to sauté the spinach and season with salt, pepper and lemon zest to taste. Reserve until ready to plate.
[Smoked Tomato Coulis]
2 Tbsp olive oil
1 medium shallot, chopped
2 cloves garlic, chopped
4 large Roma tomatoes
6 oz tomato juice
1 Tbsp smoked paprika
Salt and pepper to taste
METHOD
In a 2 quart sauce pan, cook shallots and garlic for a few minutes, then add tomatoes; simmer for 12 to 15 minutes until soft. Remove and pass through a food mill. Season with salt and pepper.
ASSEMBLY
Spoon potato risotto in center of plate and add sautéed spinach on top of the risotto. Place scallops around potato risotto and pour sauce around scallops on the plate. Garnish with shaved Summer Truffles.