Recipe: Bronze-Medal Winning Seared Scallops with Cannellini Bean Puree

Posted on March 13, 2013 in Senior Lifestyle Options for Breckenridge Village

Breckenridge Village's Chef Ryan Wagner and Chef Matt Osolin entered this prize-winning dish into the 2013 Chef's Challenge.

Seared Scallops

Click here for a photo album of the event.

Click here for more details on the challenge.

Cannelini Bean Puree

Makes 5 servings

4 cans (15 ounces each) Cannellini beans, low sodium, drained and rinsed
5 Tbsp shallots, minced
5 tsp garlic, minced
1 Tbsp extra virgin olive oil
1 cup chicken stock
¼ tsp Kosher salt
½ tsp black pepper, fresh ground
2 sprigs fresh rosemary, chopped fine

Add olive oil, garlic and shallot to a medium-size saute pan over medium heat. Sweat garlic and shallot for 1 minute, until it starts to brown. Add beans and saute for 1 minute. Add chicken stock, salt and pepper. Cook the bean mixture until thickened. Stir frequently to avoid browning. Place bean mixture into food processor and puree until smooth, creamy.

Add chopped rosemary and pulse the food processor three to four times to incorporate the rosemary.

Shaved Fennel and Arugula Salad

Makes 5 servings

1-¼ heads fresh fennel
2-½ cups Arugula
Ice water

Remove the tops of the fennel bulb and reserve for another use. Cut the bottom bulb of the fennel in half, from top to bottom.

Set a mandolin to 1/16 inch. Carefully slice the fennel and place into the ice water.

Sort through the arugula, removing any unsightly or wilted pieces.

Trim the stems from the arugula. Set the arugula aside.

Blood Orange Vinaigrette

Makes 5 servings

5 blood oranges
3 Tbsp + 1 tsp Dijon mustard
3 Tbsp + 1 tsp
7.5 fluid ounces blended oil

Remove the peel from two-and-a-half of the oranges, cut into segments and reserve for use in the salad.

Juice the remaining two-and-a-half oranges into the mixing bowl. Add the Dijon mustard and honey and whisk well, until incorporated and smooth. Slowly drizzle and whisk in the oil, creating a smooth emulsion.

Set the vinaigrette aside for use in the salad.

Bacon Brunoise Garnish

Makes 5 servings

5 slices bacon, low sodium

Place bacon into the freezer and allow to freeze thoroughly. Once bacon is frozen, cut the bacon into 1/8-by-1/8 inch pieces.

Place the bacon into a pan and cook until crispy. Place the cooked bacon onto paper towels, and drain the fat from the bacon. Reserve bacon pieces for final plate assembly.

Seared Sea Scallops

Makes 5 servings

20 sea scallops, dry pack U-10
5 Tbsp oil blend

Rinse scallops under cold, running water. Remove the scallop foot.

Place non-stick sauté pan over medium heat and add oil.

When the oil is heated and starts to shimmer, add the scallops flat side down.

Sear the scallops on the stove until you start to see the browning creep up the sides of scallop.

Place the pan with the scallops into a 350F degrees oven and continue to cook the scallops until done.

PLATING: Lightly dress the salad with the vinaigrette. Place the puree on the dish. Add some of the dressed salad. Place the scallops on top of the puree. Sprinkle the bacon on top of all.

Nutritional information
Calories: 692
Fat: 20 grams
Sodium: 748 milligrams
Fiber: 8.8 grams

This dish was created by Breckenridge Village's Chef Ryan Wagner and Chef Matt Osolin.

The total raw food for one finished plate cost the chefs $6.99.

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