Pan-Seared Sea Scallop and Braised Lamb Shank with Asparagus Purée and Parmesan Cream Chef: Paul Sturkey, MESH / Faculty Chef: Stefan Marcus Serves 6 Ingredients Scallops 6 large sea scallops Kosher salt and black pepper 2 Tbsps olive oil Braised Lamb Shank 1 fresh lamb shank 2 Tbsps olive oil Kosher salt and black pepper ½ cup red wine 2 cups beef stock 2 bay leaves 2 Tbsps minced shallots 1 tsp chopped thyme 2 tsps unsalted butter Asparagus Purée 25 asparagus spears, peeled 1 tsp minced garlic 1 tsp minced shallots 2 Tbsps cream Kosher salt and black pepper Parmesan Cream 1 cup heavy cream 2 Tbsps grated imported parmesan cheese Preparation Scallops In a small skillet, heat oil over moderate heat. Season scallops on both sides and sear for 2 minutes on each side. Braised Lamb Shank Heat oil in an oven-proof pan.
Season shank with salt and pepper. Brown lamb on all sides. Remove from heat, deglaze with red wine, and add beef stock.
Add thyme, shallots and bay leaves. Cover with foil, place in a pre-heated 300° F oven and braise for 3 hours. Remove shank from the oven and allow to cool.
Place shank on a cutting board ... more. less.
and cut meat off the bone. Cut meat into julienne strips and set aside. Strain the braising liquid into a sauce pan, bring to a boil and allow to reduce to by 2 / 3 .<br><br> Whisk in 2 Tbsps butter. Add lamb to sauce and heat through. Asparagus Purée Peel asparagus stems with a vegetable peeler.<br><br> Bring 2 quarts of water to a boil with 2 Tbsps kosher salt added to the water. Blanch asparagus in the boiling water for 3 minutes. Remove asparagus to a blender.<br><br> With the motor running, add the other ingredients and purée until smooth. Season with salt and pepper. Parmesan Cream Bring cream to a boil, whisk in cheese and reduce by half.<br><br> To Assemble Place warm Lamb into the center of 6 large bowls. Place a tablespoon of Asparagus Purée on top of lamb. Place a Seared Scallop on top of the purée.<br><br> Drizzle a tablespoon of Parmesan Cream over the scallop and garnish with micro greens or parsley. Wine Pairing Greg Norman Estates Limestone Coast Shiraz or Rosemount Estate Diamond Label Pinot Noir