© 2009 Central Coast Magazine. All Rights Reserved. Central Coast Magazine ~ reCipes Have you made a CCM ® recipe?
Write to us and tell us your experience! email@example.com Ultimate Chef Central Coast 2009 || Chef \xcory Martindale, Bella Vista at Four Seasons the Biltmore Santa Barbara || May 2009 4 sea scallops (shells reserved for panna cotta) 1 abalone 1oz butter 1 tsp amber barley malt syrup salt and pepper 1 Brazil nut, raw and shaved with a peeler Caulifower Panna Cotta (recipe follows) Hazelnut Essence (recipe follows) Clean the abalone and scallop and pat dry with a paper towel. Quickly grill the abalone until medium rare and allow to rest in clari\x2ed butter.
Sear the scallop until brown in a hot pan. Add a little amber malt to glaze the scallop and a little butter. Remove the scallop when it is medium rare.
Place the brazil nut shavings on the scallop and brown in a top heat broiler. Tinly slice the abalone into 8 pieces. Place two slices o 7 the abalone on top o 7 the chilled panna cotta.
Place the scallop on top o 7 the abalone and drizzle a little o 7 the hazelnut essence around the scallop. Caulifower ... more. less.
Panna Cotta ½ head cauliflower 2 c heavy cream 1 c milk zest from 2 meyer lemons salt and pepper ½ oz gelatin Bring liquids to a simmer with the caulifower and lemon. When the caulifower is so 7t allow the mix to partially cool then blend very well in a blender.<br><br> Strain the liquid through a \x2ne sieve and mix in salt and pepper to taste and then the gelatin. Pour the mix into the washed and sanitized shell that the scallop came 7rom. Allow to set in the 7ridge 7or 2 hours.<br><br> (Tis recipe will make more than you need. Pour excess into ramekins or moulds and allow to set, reserving 7or another meal.) Hazelnut Essence ½ lb raw hazelnuts water Roast the hazelnuts in the oven until very, very dark& almost black. Allow the hazel nuts to cool partially and then place in a blender.<br><br> Add a little water and puree in the blender. Continue to add the water a little at a time until a thick \x2ne puree is achieved. Brazil Nut Crusted Sea Scallop with Seared Abalone, Cauliflower Panna Cotta, and Hazelnut Essence Serves 4 Te tender, sweet scallop against the delicate panna cotta work great together, and earned Chef \xcory Martindale high marks during the 2009 Ultimate Chef Central Coast competition.<br><br> 2009 challenge: nuts