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Recipes
| 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 |
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Sautéed Pompano and Diver Scallops With Asparagus, Spring Salad
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| Yield: 2 servings |
| Gold potato, medium, peeled, cut lengthwise into 1-in.-thick rectangles |
1 |
| Fresh Florida pompano fillets, cleaned, trimmed, 3 oz. each |
2 |
| Nantucket diver scallops |
4 |
| Carrots, blanched, 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 |
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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. |
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English Minted-Pea Emulsion
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| Shallots, minced |
1/2 tsp. |
| Fresh English peas |
2 cups |
| Chicken stock, divided use |
2 cups |
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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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