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Szechwan Scallops with Pomme Puree & Basil Oil

Executive Chef Jason di Guilio
Wild Goose

[Serves 4]

INGREDIENTS [Szechwan Sauce & Scallops]

1 1/2 cups soy sauce (light)

1 1/2 cups sherry wine (dry)

1 Tbsp toasted sesame oil

2 oz lemon juice

1/4 cup brown sugar

1 1/2 oz honey

1 1/2 Tbsp garlic, minced

1 1/2 tsp fresh ginger, minced

1 1/2 tsp Szechwan peppercorns

1 tsp red pepper flakes


Combine all ingredients and reserve.

[Basil Oil]

1 cup basil leaf, packed

1/2 cup grape seed oil


Blanch basil leaf in salted boiling water for 15 seconds and transfer to ice bath. Remove from ice and dry with paper towels. Next place basil in blender and cover with grape seed oil. Blend on med high speed for about two minutes and season with a little kosher salt. Strain through coffee filter and reserve. We like to keep basil oil in a small plastic squeeze bottle. Cool in fridge, pull when ready to use about 20 minutes prior.

[Pomme Puree]

1 lb Yukon gold potatoes, peeled

1 cup Clover Stornetta Farms cream

3 oz Clover unsalted butter

Kosher salt to taste


Simmer potatoes in salted water until fork-tender, being careful to not under or over cook. Simmer cream and butter and hold for next step in recipe. Meanwhile, drain and rice potatoes through potato ricer. Add cream and butter slowly while mixing to combine, add more cream until desired consistency is reached. Force pomme puree through drum sieve and season with kosher salt. Hold pomme puree in covered pot; keep warm until ready to plate.


12 U10, scallops, foot removed

2 Tbsp grape seed oil


Set oven to 400°F. Heat large sauté pan over medium high heat and add 2 tablespoons of grape seed oil. Season scallops and pat dry with paper towels. Next sear scallops until beautifully caramelized, about one or two minutes. Turn scallops and add 12 ounces of Szechwan sauce to your pan. Place scallops in oven and cook for 2 to 3 minutes longer. Remove scallops from pan and let rest for 2 minutes. As scallops are resting, place pomme puree on warm serving plates. Meanwhile reduce sauce to desired consistency. Place scallops on top of pomme puree and spoon sauce over scallops. Drizzle with basil oil and garnish with toasted chopped peanuts and popcorn shoots.

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