March 10 2010

Kona Coffee crust deep sea scallop’s

My recipe this month is unique and being a coffee lover I hope you will try it and think the same. It is a Kona coffee crust deep sea scallop with a mango vanilla bean sauce. BON- APPETITE, Chef Scott

     Serves four
    16 - U-10 fresh dry Scallop’s
    Drawn butter to sear

 Kona coffee rub
 2 tbl. Groung espresso
1 oz. Kosher salt
1/4 tsp. Cayenne pepper
1/4 tsp. Ground cinnamon
2 tsp. Ground chili powder
2 tsp. Ground coriander
2 tsp. Celery salt

Mix well.

 Mango vanilla bean sauce
1tbl. - vegetable oil
1tbl. - minced shallot
1 oz. Brandy
1 cup diced frozen mango or ripe fresh mango
½ cup medium chicken broth
1 vanilla bean sliced length way’s
1 cup heavy whipping cream 40%

    In a sauce pot, heat oil and sweat the shallot’s. Deglaze with the brandy and add mangoes. Add chicken stock, and the vanilla. Bring up to a slight simmer and cook until flavor’s are well incorporated. Add cream and cook for 3 to 5 minutes so sauce can thicken. Pull off stove and run through a blender until smooth. Adjust seasoning if needed. Reserve and keep warm.

     Coat scallops in the rub. In a saute pan, heat oil and sear off the scallop’s about 3 minutes  on each side to about medium rare. Pull off stove. On a plate pour out the sauce in equal amount’s and place the scallops on the sauce. Garnish with an edible orchid and some scallion grass.