Chef Benny Doro

Details

• Prep Time:
  15 min
• Cook Time:
  25 min
• Ready Time:
  40 min

Ingredients

• Diver scallops
• Potatoes
• Finley chopped Chives
• Honey
• Chipotle Cream sauce
• Kosher salt
• Pepper
• ¼ cup Fresh apple small diced apple.

Directions

First let’s prepare the potato cake that the scallop will sit on. Peel a potato and now grate it on a large grate. If you have a ring mold put some of the potato inside and press down to make a nice potato wheel. If you don’t have a ring mold just form on in your hand pressing tightly together so it won’t fall apart. Now fry them unit golden brown, when done drizzle a little honey on top and keep warm at 220 degrees.

Now season one side of a scallop and fry in medium hot pan until there is a nice crust formed, turn over and finish other side about half the time. Now to assemble, put some of the chipotle cream on a plate. Place the potato cake on top, place the scallop on top and finish with some chives and apples on some of the cream sauce. The contrasts between heat and sweet really brings out the sweetness of the scallop. Love this one folks!

Enjoy!

Benny

Step by step in photos here >>