Deconstructed Scallop Pot Pie with Lobster Reduction
Serve 10 as appetizer / 2 as entree
10 pieces Sea Scallop about 1 lb
10 pieces of pearl onion, peeled
1 tablespoon vegetable oil
10 pieces Fresh Shiitake Mushroom
.5 lb Spinach
1 tablespoon of chicken stock or hot water
30 pieces cooked pumpkin Gnocchi
2 cups of lobster reduction
1 sheet of puff pastry
1 whole egg wash
~ Dry the scallop with a towel season lightly with salt and pepper, Pan sear both side with a high heat, about 30 second on each side. (still medium rare)
~ Blanch pearl onion in a boiling water for about 5 minutes, set aside
~ In a sauté' pan with medium low heat add pearl onions and oil. Cook for a minute or until onions caramelized. Turn heat to high, add fresh shiitake mushroom and cook for 1 minute, then add spinach and 1 tablespoon chicken stock. Cook for a few seconds, turn heat off, set aside.
~ Cut the puff pastry into a round shape a little larger than the ramekin, brush with egg wash and bake in a preheat 375 degree oven until the puff pastry turns to a golden crisp about 25-30 minutes, set aside
~ Split the mushroom spinach mixture in to ten portions and put in the ramekins, make sure each ramekin has one pearl onion. Add one piece of seared scallop, 3 pieces gnocchi and 3 tablespoons lobster reduction to each ramekin.
~ Put the ramekin on top of the stove with medium high heat, and cook for a minute or until it boils. Top each ramekin with a baked puff pastry. Serve while it still boiling.
Ingredients: 1 lb. Lobster shell or shrimp shell
2 qt Chicken stock
1/2 cup chopped onion
1/2 cup Celery
1/2 cup Carrot
1 medium size ripe tomato, diced
3 cloves garlic
1 clove shallot, minced
3 pieces bay leaves
2 stems fresh thyme
1 stem parsley
½ tablespoon Paprika
3 cups heavy cream Salt, white pepper
~ In a soup pot add chicken stock, lobster shell, onions, celery, tomato, carrot, garlic, fresh thyme and bay leaves. Bring to a boil, remove all the scum, and simmer for about 45 minutes to an hour. If the stock is not rich enough, you may add lobster base to make the sauce richer. Strain and remove all shells and vegetables. Keep the broth only.
~ Add paprika and heavy cream, and let it simmer for 10-15 minutes with low heat (not boiling), taste and season with salt and pepper if needed. (You may add some butter to create more richness to the sauce)
1 small Kabocha pumpkin (1 1/2 to 2 pounds), stem removed, halved lengthwise, and seeded
2 cups all purpose flour, plus more for work surface
Coarse salt and freshly ground black pepper
1 cup freshly grated Parmesan cheese
1 cup ricotta cheese
salt and pepper to taste
~ Place pumpkin halves, cut side up, on a baking sheet and fill each with 1 tablespoon water. Cover each half with parchment paper-lined aluminum foil. Transfer to pre-heated 375 degree oven and roast until soft, about 45 minutes. Let cool. Scrape pumpkin flesh from skin; discard skin.
~ Mound flour in center of a large work surface. Add salt and pepper. Using a fork, mix until well combined. Make a well in the center of the flour mixture. Add 2 cups pumpkin and grated Parmesan cheese, ricotta cheese and egg. Slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass; knead mixture until smooth, 4 to 5 minutes.
~ Roll the dough into a cylinder about 1 inch in diameter; cut into 1/2-inch-long pieces. Transfer gnocchi to a baking sheet and cover with a clean, damp towel. Repeat process until all the dough has been used.
~ Bring 4 quarts water to a boil in a large pot over high heat. Generously salt water and return to a boil. Add gnocchi and cook until they rise to the top, about 4 minutes.
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