4.19.2011

Teasan Scallops by Chef Peter Smith



I caught up with chef Peter Smith of PS 7's for the most recent episode of Metrocurean's DC Dish. Smith had been playing with recipes that use tea during the Cherry Blossom Festival, and this scallop dish was one of his innovative creations.

Teasan Scallops
courtesy chef Peter Smith, PS 7's

for the Teasan Broth

1/2 tablespoon canola oil
1 stalk celery, minced
2 shallots, minced
3 ounces fresh ginger, minced
2 ounces Apricot Teasan (an herb tea available at Teaism, or substitute any floral or fruity tea)
1 ounce Mind & Body Teasan (an herb tea available at Teaism, or substitute any mint or spearmint tea)
1/4 cup white wine
1 tablespoon Banyuls vinegar
2 tablespoons honey
1/2 cup water

In a medium sauce pan over medium heat, heat the canola. Add the celery, shallots, and ginger, and cook until tender, about 3 minutes. Add the Apricot Teasan and the Mind & Body Teasan to the pot. Stir to combine for 1 minute. Add the white wine and reduce by half for about 2 minutes. After the mixture has reduced, add the vinegar, honey, and water, and bring to a boil. Reduce heat to simmer for 5 minutes. Remove from heat and let steep for 1 hour. Strain through a fine chinois or strainer and reserve the broth.


for the Jasmine Tea Scallop Filling

6 cups water
6 grams jasmine tea, whole (about .21 ounce)
1/2 cup salt
1 pound scallops, whole
8 ounces scalloped, chopped
salt, to taste
white pepper, to taste
1/4 cup heavy cream
2 teaspoons ground jasmine tea

Bring 6 cups of water to boil. Add the whole tea and 1/2 cup of salt to the boiling water. Let the whole tea steep in the salt water for about 1 hour. Let the liquid tea cool and then refrigerate it. Once the tea is chilled, put the whole scallops in the tea to cure. Refrigerate for 20 minutes. Remove the scallops from the tea and rest them on towels.

In a food processor, put the chopped scallops, ground jasmine tea, and salt and white pepper to taste. Purée. Slowly add the cream in a steady stream with the processor still running. Process to combine, but be careful not to over-work the mixture. Once puréed, transfer the scallop mousse to a metal bowl. Refrigerate until ready to use.

Use the scallop mousse to fill agnolotti, ravioli, or tortellini.

to assemble the Teasan Scallops dish

¼ pound yellow chanterelle mushrooms, cleaned and quartered
12 red pearl onions, cleaned and roasted
3 tablespoon unsalted butter
1 tablespoon canola oil
3 tablespoon white wine
Salt and pepper to taste

Bring 6 cups of water to boil. Add the pasta (either agnolotti, ravioli, or tortellini—whichever you choose) to the boiling water and cook until tender, about 3-4 minutes.

Heat a large sautee pan on high heat. Once heated, add the canola oil and brined scallops, lightly seasoned with salt and pepper, to the pan. Sear the scallops for 2 minutes on each side, then set aside in a warm area to rest.

In the same pan, add 1 tablespoon of the butter and sautee the chanterelles and the roasted red pearl onions until softened, about 2 minutes. Once the onions and mushrooms are tender, add the white wine to deglaze the pan and heat the wine for 1-2 minutes to reduce. After the wine has been cooked down, add ¾ cup of the Teasan broth and the remaining 2 tablespoons of butter and cook for 3 minutes. Add the cooked pasta into the pan and saute for an additional 3 minutes.

In warm bo wls, place 3-4 pieces of the pasta into the bowl and then top with the scallops and sauce.

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