Patina's Seared Day Boat Scallops

Los Angeles - Patina is one of the most celebrated restaurant anywhere in this country.

Patina chef Tony Esnault shows you how to reproduce signature Patina dishes... without a team of expert chefs... in Susan Hirasuna's video report.

See below for the recipes.

Seared Day Boat Scallops
Contrast of Cauliflower, Crostini, Capers

Explanation:

The scallop are cooked meuniere.
The garnish is composed of cauliflower couscous ”shape” sautéed finish with lemon zest and chervil. As well sautéed sliced cauliflower (purple and yellow) and raw cauliflower (green) coated with a lemon dressing. Crostini and fry capers will complete the garnish.
The sauce is made with milk infused with cauliflower, bay leave, lemon zest, caper jus and nutmeg.

Recipe and market list for 40 people.

Ingredients:

• 12 pieces - Scallop
• Evoo
• 2 Cauliflower-White
• ½ - Cauliflower- Purple
• ½ Cauliflower- Yellow
• ½ Cauliflower- Green
• 4 tbsp Brown Butter
• 8 tbsp Butter
• Salt
• Black Pepper
• 1 Nutmeg clove
• 1/8 cup Lemon Juice
• 1 Lemon for zest
• 1 bunch Thyme
• 1 Shallot
• ½ oz Capers with juice
• 3 oz Cream
• 3 oz Milk
• I sheet Lecitin (gelatin sheet)
• 1 bunch Tarragon
• Sherry Vinegar
• 1 bunch Chervil
• 1 bunch Basil
• 1-2 pieces Bread

Procedure:

Scallops:
Place scallops in salted ice water. Remove the foot of the scallops and save for the Scallop Foam. Dry the scallops.
Heat oil in a cast iron skillet until smoking. Season scallops with salt and sear in hot skillet. Place the scallops in the oven for 3-4 minutes. Remove from oven and turn the scallops over when it forms a nice sear and return to stove. Add butter to the pan and baste the scallops with the hot fat. Remove scallops from pan to a sizzle platter lined with c-fold towels.

White Cauliflower Cous-Cous:
Break up the white cauliflower into florets and grate the flesh. Save the trimmings for Scallop Foam. In a hot rondeau, add the butter and brown butter until it dissolves. Add the cauliflower cous cous and sweat for 3-4 minutes. Season with nutmeg, lemon zest, lemon juice, salt and pepper. Cook until desired texture. It should be a little al dente. Remove from heat and add a bunch of thyme and cubes of butter into the cous cous. Cover and set aside from heat for 5-10 minutes. Remove the lid and adjust seasoning with salt and pepper. Cool in a large sheet pan lined with parchment paper and put in the refrigerator.

Purple Cauliflower:
Break up the cauliflower into florets. Slice florets into ¼ inch pieces. In a hot pan with oil, sear the cauliflower and season with salt and pepper. Flip the cauliflower and deglaze with sherry vinegar. Cook until tender. Remove from pan to a sizzle platter lined with c-fold towels.

Yellow Cauliflower:
Break up the cauliflower into florets. Slice florets into ¼ inch pieces. In a hot pan with oil, sear the cauliflower and season with salt and pepper. Cook until tender. Remove from pan to a sizzle platter lined with c-fold towels.

Green Cauliflower Shavings:
Break up the cauliflower into florets. Slice each florets into 1/8 inch pieces with a mandolin. Brush with lemon vinaigrette and season with pepper.

Scallop Foam:
In a hot pot with oil add the scallop trimmings and sweat until golden brown. Add cracked pepper, slice shallots, thyme, garlic, capers and brown butter and sweat for 3-4 minutes. Add cauliflower scraps and sweat for 3-4 minutes. Deglaze with caper jus and add cream to cover. Reduce until thick, stirring occasionally so the bottom won’t burn. Remove from heat and infuse with tarragon and lemon peel. Add milk and steep for 10 minutes. Strain through a chinois into a pot and add lecithin. Season to taste. Put the foam into a bain marie and buzz the mixture with a hand blender to desired foam consistency.

Herb Oil:
Pick the leaves from the chervil, basil and tarragon. Blanch and shock the greens. Dry the herbs and place into a blender. Blend with olive oil until desired consistency. Strain through a strainer lined with a coffee filter. Add chopped chervil and chives when ready to use.

Fried Capers:
Heat frying oil in a pot. Add capers and fry to desired consistency. Remove capers and drain the fat. Place capers on a sizzle platter lined with c-fold towels over heat to dry out capers.

Croutons:
Heat frying oil in a pot. Add diced bread and fry to desired consistency. Drain croutons into a perforated hotel pan. Remove croutons into a half-sheet pan lined with c-fold towels over heat to dry out.

Plating:
Sear scallops as mentioned above. In a hot pan add the brown butter. When it melts, add the couscous and sauté until hot. Season with salt and pepper. Remove from heat and add fresh chervil and mix well. Place a rectangle mold onto a heated inverted flat sizzle platter. Place the couscous into the mold and push down with a small off-set spatula. Heat up yellow and purple cauliflower as mentioned above. Season the green cauliflower as mentioned above. Arrange the color cauliflower insider the mold in a nice pattern (Purple, yellow,