Posted: Sep 18, 2013 4:35 PM
Updated: Sep 18, 2013 4:57 PM
BATON ROUGE - Executive chef Kelley McCann cooked up another Galatoire's recipe item on News 2 at 4 today, this time searing scallops with two interesting sides.
McCann made seared scallops with green apple slaw and vichyssoise, which is a thick soup made of puréed leeks, onions, potatoes, cream, and chicken stock.
You can find the recipe for all three below.
Vichyssoise and Green Apple Slaw
16 U-12 Scallops (cleaned)
Salt and Pepper
1 Leek (washed and diced)
4 Russet Potatoes
4 Cups Heavy Whipping Cream
¼ lb. butter
1 Green Apple (thin sliced)
¼ Red Onion (thin sliced)
1 T. Tarragon
¼ cup White Wine
1 cup Mayonnaise
2 T. Lemon Juice
In a small sauté pan, allow white wine and tarragon to reduce until dry. In a small mixing bowl, add lemon juice, mayonnaise, salt, pepper and tarragon reduction then refrigerate up to 8 hours
Bring a medium pot of water to a simmer and add peeled potatoes. Cook through, then dice and cool in refrigerator. In another medium pot, add butter and leek. Cook until translucent then add potatoes and cream. Bring to a simmer then blend with either a hand mixer or blender. Add seasoning to taste then refrigerate.
Once everything is cooled, season scallops with salt and pepper then sear on both sides for 45 seconds then remove from heat. In a small mixing bowl mix green apple, red onion and tarragon vinaigrette. In small bowls, fill the bottom with chilled potato soup. Place three scallops in the center of the bowl and top with slaw then enjoy!