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Sautéed Pompano and Diver Scallops With Asparagus, Spring Salad and English Minted-Pea Emulsion

Chef Norbert Göldner
Restaurant/Operation Cafe L’Europe, Palm Beach, Fla.
Menupart Fish and Seafood 
Daypart Lunch, Dinner
Region American

Sautéed Pompano and Diver Scallops With Asparagus, Spring Salad
Yield: 2 servings
Gold potato, medium, peeled, cut lengthwise into 1-in.-thick rectangles 1
Olive oil as needed
Fresh Florida pompano fillets, cleaned, trimmed, 3 oz. each 2
Nantucket diver scallops 4
Salt to taste
White pepper to taste
Carrots, blanched, diced 1/2 cup
Tomatoes, diced 1/2 cup
Yellow peppers, blanched, diced 1/2 cup
White beans, cooked 1/2 cup
English minted-pea emulsion (recipe follows)
White asparagus spears, blanched, trimmed, steamed 4
Fresh chervil for garnish
Mint leaves for garnish
1. Lightly coat potatoes with olive oil. Roast at 325F until tender, 15 minutes.
2. Season pompano fillets and scallops with salt and white pepper; sauté in olive oil until 1 side is crispy and golden brown, 1 to 2 minutes. Flip over in pan; transfer to 300F oven until cooked through, about 3 minutes (scallops may take slightly longer).
3. Toss carrots, tomatoes, peppers and white beans together; add salt and pepper to taste. Set aside.
4. To serve, heat emulsion; spoon into center of deep plate in a 5-in. circle. Add potato slices. Place 1 pompano fillet and 2 scallops on top. Top with warmed asparagus. Spoon vegetable mixture around sauce; garnish with fresh chervil and mint leaves.
English Minted-Pea Emulsion
Garlic, minced 1/2 tsp.
Shallots, minced 1/2 tsp.
Olive oil as needed
Fresh English peas 2 cups
Mint leaves 8
Chicken stock, divided use 2 cups
Salt to taste
White pepper to taste
1. Sauté garlic and shallots in oil over low heat until translucent. Add peas, mint and 1 cup chicken stock; simmer slowly until peas are tender.
2. Purée mixture in blender until smooth, adding remaining stock as needed. Season with salt and white pepper. Warm before serving.

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