Day Boat Sea Scallop Napoleon with layered crispy Okinawa sweet potato, micro-Asian greens and an opal basil and Key lime vinaigrette

Submitted by Orlin Marcus, CEC, AAC, Executive Chef, Palo Alto Hills Golf & Country Club, Palo Alto, Calif.

by C&RB Staff (editor@clubandresortbusiness.com)
February 2007
 

Serves 6 

Amt Ingredient
3 lbs. fresh day boat U-8 scallop (divide into six portion pieces)
3 tbsp clarified butter
1 lb Okinawa sweet potato, washed, sliced and kept in water until cooking.
1/4 lb micro-Asian greens
1 ea. shallot, minced
3 tbsp extra-virgin olive oil
2 tbsp vinegar
1 tbsp fresh squeezed Key lime juice
1 tbsp fresh chopped fine opal basil
fleur de sel, to taste
fresh ground black pepper, to taste
micro Asian greens

Procedure:
• In a bowl, make the vinaigrette; take shallot, vinegar, lime juice and basil. Whip and add the oil in, to emulsify the dressing.
• In a sauté pan, add 1 tsp. of oil and layer four or five of the Okinawa sliced potato chips to form a flower; fry on both sides. Dry on paper towel to absorb any excess. Reserve and keep warm
• Add scallops to sauté pan with the butter and cook till caramelized on each side. Reserve and keep warm. Cook the scallops to medium rare for both flavor and texture.
• On a plate, take two potato chip flowers and place one on the bottom of the middle of the plate. Then place the scallops on the chip. Carefully place greens on the top of the scallops and add the top layer of chip, to finish off the Napoleon.
• Finally, drizzle a few drops of the vinaigrette around the outside of the plate. Garnish with a leaf of the opal basil on top.