Seared Sea Scallops with Cauliflower Coulis, Black Trumpet Mushrooms and Roasted Hearts of Palm

Kelly McCown, executive chef, Rubicon Estate

Ingredients

12 sea scallops, cleaned

3/4 to 1 cup cauliflower coulis (puree), recipe follows    

12 half-inch slices fresh or canned hearts of palm, roasted (optional)

1/2 pound black trumpet mushrooms, trimmed and washed

1 bunch upland cress (or watercress)

4 Tbsp. rice bran oil (or vegetable oil)

2 Tbsp. unsalted butter

Salt and white pepper, to taste

Directions

In a thick-bottomed sauce pot, warm the coulis.

In a sauté pan, heat the rice oil until very hot.

Dry scallops with paper towel and season with salt and pepper. Place scallops in the pan and allow to brown well on one side. Turn scallops over and reduce heat slightly. Allow scallops to cook for 1 minute and drain half the oil. Add the butter to the pan and allow to caramelize. “Baste” scallops with the butter for 1 minute and remove scallops to a paper towel to drain.

Add roasted hearts of palm to the pan and allow to warm through. Remove to a paper towel and allow to drain.

Turn up the heat on the sauté pan to high, drain half of the butter. Add mushrooms and sauté on high heat. Season, remove to a paper towel and drain.

To plate: spoon the coulis into the wells or centers of small bowls or plates. Place the hearts of palm in the center and place 2 scallops per serving at “3 and 9 o’clock” on the plate. Place mushrooms on the hearts of palm and garnish with the upland cress.

Coconut Cauliflower Coulis

Ingredients

1/2 head medium-sized raw cauliflower, cut into pieces

3/4 cup coconut milk

3/4 cup heavy cream

1 1/2 tsp. citrus juice, half from lemon, half from lime (I use yuzu juice)

Kosher salt, taste

Freshly grated nutmeg, to taste

Directions

Clean and wash the cauliflower, then cut into wedges. Place in the steamer for 9 to 12 minutes or until cauliflower is tender.

In a thick-bottomed sauce pot, combine cream and coconut milk and scald.

Place steamed cauliflower in a blender, pour cream and coconut mixture over, and blend until creamy and smooth. Adjust seasoning with yuzu, salt and nutmeg.

Serves 6

Roasted Pork Tenderloin with Choucroute and Cider Jus

Kelly McCown, executive chef, Rubicon Estate

Ingredients

3 pork tenderloins, trimmed

4 Tbsp. rice bran oil or vegetable oil

3/4 cup sauerkraut

1 1/2 cups loosely packed savoy cabbage, cut in strips and and blanched

1/4 cup Applewood smoked bacon lardons, 1/8-inch dice (see below)

1/2 cup Yukon Gold potatoes, diced and blanched

3 Fuji apples, washed, cored, and shaved

2 Tbsp. walnut vinaigrette (recipe below)

4 Tbsp. vegetable stock

2 Tbsp. unsalted butter

2 Tbsp. finely cut chives

3/4 cup cider jus (recipe below)

       

Directions

Pre-heat oven to 450 F.

In a thick-bottomed sauté pan, heat rice oil over high heat, until oil is very hot.

Dry the pork completely with a paper towel and season with salt and white pepper.

Carefully place pork in the pan, making sure to lay the meat away from yourself to avoid any oil splashes. Sear the pork until golden brown and place in the oven for approximately 8 to 10 minutes. With a thermometer check for an internal temperature of 125 degrees. Remove the pork from the oven and let rest for 5 to 8 minutes.

Combine sauerkraut, savoy cabbage, bacon, potatoes and vegetable stock. Bring to a boil and add the butter to create a butter sauce. Finish with the chives.

Slice pork into medallions and “top season” with salt.

Toss shaved apples in the vinaigrette and reserve while warming the cider jus.

Place cabbage in center of plate. Top with pork medallions and shaved apples. Pour sauce around.

Serves 6

Applewood Smoked Bacon Lardons

Ingredient

4.5 ounces applewood smoked bacon, cut in lardons

Directions

Over very low heat, sweat bacon until tender and it renders its fat. Bacon should be just cooked; soft and not crispy. Discard fat and reserve bacon.

Cider Jus

Ingredients

2 cups fresh apple cider

1/4 cup apple cider vinegar

1 3/4 cup brown or regular chicken stock

Directions

In a thick-bottomed sauce pot, place apple cider and vinegar and reduce by three-quarters. Add brown poultry stock and reduce by three-quarters.  Adjust seasoning if necessary, with salt.

Note: When using store-bought chicken stock, if the jus is not viscous enough add a little arrowroot to thicken — a very small amount.

Walnut Vinaigrette

Ingredients

2 tsp. Dijon mustard

2 tsp. quince jelly (or orange preserves)

2 tsp. apple cider vinegar

1/4 cup grapeseed oil

1/4 cup walnut oil

Directions

Blend together mustard, jelly and vinegar and place in container with lid. Stir in the oils and shake until well blended.

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Poached Pears with Crème Anglaise

Kelly McCown, executive chef, Rubicon Estate

Ingredients

6 French Butter or Anjou pears, peeled and cored

3 cups granulated sugar

1 bottle Coppola Bianco Pinot Grigio, or fruity white wine of your choice

2 cups mirin (sweet golden rice wine)

4 good-sized pieces dried orange peel (I use Chinese)

3 green cardamon seeds

1 fresh California bay leaf

1 Tbsp. dried wild cherry kernels or 1 tsp. rosewater (optional)

1 star anise

1/2 stick cinnamon

1 sprig rosemary

Directions

Begin by making the poaching liquid. Combine all ingredients, except the pears, in a thick bottomed stock pot. Bring poaching liquid to a simmer over medium high heat. Allow to simmer for 5 minutes. Remove from heat and allow to cool to room temperature.

Once the liquid has cooled, prep the pears. Try to select unblemished semi-firm pears with a stem. Begin by trimming a small piece of the bottom of the fruit so it will stand upright. Using a small melon baller, remove the core and seeds from the bottom of the fruit. Carefully trim the pears so as to retain the shape.

Once each pear is done, place into the poaching liquid. Place pears and poaching liquid over medium low heat. Cover with parchment paper so the pears are completely covered. Once up to temperature, poach until knife tender, approximately 10-15 minutes.  DO NOT BOIL. Allow pears to cool to room temperature in the poaching liquid. Refrigerate until needed.

Crème Anglaise

Ingredients

7 egg yolks

1/2 cup sugar

2 cups half and half

1/2 vanilla bean, split and scraped

Directions

In a bowl, place egg yolks and sugar and whisk until smooth.

In a thick bottomed sauce pot, place half and half and vanilla bean and scald.

Temper egg yolk and sugar mixture with warm half and half and add to the pot. Return to heat and stir continuously until sauce begins to thicken. Strain immediately into a container that’s been placed in an ice bath. Cool completely before serving.

To plate

Place poached pear in a dessert bowl and ladle some of the crème anglaise around the bottom.

Serves 6