Scallop Flambé with Parsnip and Carrot Roesti

Ingredients

Yield:

Serves 4

• Parsnip and Carrot Roesti

  • 350 g Yukon Gold Potatoes
  • 200 g Carrots
  • 200 g Parsnips
  • 2 tablespoons each Thyme, Parsley, Rosemary
  • Salt & Pepper to taste
  • Clarified Butter

• Porcini Dust

  • 30 g Dried Porcini Mushrooms

• Scallop Flambé

  • 20 pieces Scallops
  • 50 g Butter
  • Lemon Juice
  • Salt & White Pepper to taste
  • Clarified Butter

Preparation

Difficulty:

hard

Time:

40 Minutes

Total Time:

1 Hour

1. Parsnip and Carrot Roesti

   • Peel and steam or simmer potatos, carrots, and parsnips until tender, and allow to cool. With a cheese grater, shred all three into one bowl.
   • Finely chop the herbs and add to the vegetable mixture. Season lightly with salt and pepper.
   • Mix together until evenly combined and form into 2-inch diameter circles, approximately 1/2" tall. Place in refridgerator until service.
   • When ready to serve, heat butter in a skillet and sear both sides until golden brown.

2. Porcini Dust

   • Toast the dried porcini mushrooms in a non-stick pan to intensify the flavour and remove all moisture.
   • Cool, and then grind mushrooms in a coffee grinder until powdery.

3. Scallop Flambé

   • Heat butter in a saute pan on medium heat. Add scallops, searing both sides until golden.
   • When about 3/4 cooked, add brandy and flambé until alcohol is cooked off and no flame remains.
   • Place individual scallops on roesti and dust with porcini powder.