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In the Kitchen with ROOT – Seared Scallops from Chef Sean Ford

 

ROOT is not only meant for sipping neat or in cocktails. The complex flavor of this unique liquid can be used for culinary experimentation. Chef Sean Ford – the creator of the 5 courses for the ROOT Pairings Dinner at ALFA – demonstrates his skill in the the kitchen.

 

Behind the scenes in ALFA’s kitchen – watch how to make seared scallops with ROOT.

 

 

 

RECIPE:

SEARED SCALLOP

WITH ROOT & BLACK TRUFFLE FOAM AND WILD MUSHROOMS

STOCK INGREDIENTS
1/2 lb. mushroom scraps
1 shallot, sliced
1 clove garlic
A few sprigs of thyme
4 oz. ROOT
1 quart water
1/2 cup heavy cream
1 stick butter, cubed
1 drop lecithin
1/2 tsp. truffle oil

MAIN INGREDIENTS
Blended oil (10% olive oil, 90% vegetable oil)
Diver Sea scallops
Salt
Pepper
Chanterelle mushrooms, chopped
Shitake mushrooms, chopped
1/2 tsp. butter
A few sprigs of thyme
Splash of lemon juice

GARNISH
Upland cress or micro-cilantro
Olive oil
Black Sea Salt

EQUIPMENT
1 large soup pot
1 iron skillet
1 medium saute pan
1 submersible blender

TO MAKE THE MUSHROOM CREAM STOCK…
1. To make the stock, brown 1/2 pound mushroom scraps in a pan. after they are golden brown in color
2. When they are golden brown in color, add 1 sliced shallot, 1 clove garlic, thyme and 4 oz of ROOT.
3. Reduce until au sec (“almost dry”)
4. Add 1 quart of water and bring to a simmer for 25 minutes.
5. Add just enough cream to turn the stock pale(about 1/2 half cup).
6. Finish by incorporating the cubed butter with a submersible blender.
7. Add a drop of lecithin and a 1/2 tsp truffle oil, while blending.
8. Set the sauce aside and season with salt and pepper.
9. To create a foam, hold the submersible blender just touching the surface of the sauce.

THE MAIN DISH…
1. Use an iron skillet, heated on high.
2. Coat the bottom of the skillet with blended oil.
3. Season the raw scallops with salt and pepper, and drop into the smoking pan.
4. In a separate saute pan, add a small amount of oil and chopped mushrooms. Saute until soft.
5. Add the minced  shallot, and saute for 1 minute.
6. Remove from heat and add thyme, butter, and a splash of lemon juice. Season with salt and pepper.

PLATING…
1. Set the scallops atop a bed of sauteed mushrooms.
2. Use the submersible blender to create more foam from the cream sauce, and scoop the foam from the top using a ladle. 3. Drizzle sauce over the scallops and mushrooms
4. Top with upland cress or micro cilantro tossed in olive oil and black sea salt.