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100 Portions
Ingredients:
Sea Scallops
Sea Scallops 10 20 Ct
Butter Unsalted (to be clarified)
Pepper Powder White
Salt
Kosher Salt
35 lb
5 lbs
0.25 ea
1 ea
0.25 ea
11 lbs
3 lbs
0.5 ea
1 oz
0.5 lbs
0.75 gal
3 gal
0.25 ea
3 lb
12 bu
0.05 ea
0.25 ea
15 lbs
2 lbs
0.5 lbs
0.25 oz
1 qt
1.5 qt
1.5 gal
6 lb
6 bu
4 OZ / to taste (sharpness)
0.05 ea
0.25 ea
3lbs
4 oz
1 lbs
0.10 ea
to taste
15 lbs
1 lbs
0.001 ea
to taste
For garnish
Chervil Fresh
Herb Oil
0.5 bag
30 bu
Method:
Sea Scallops
Thaw Sea Scallops as per USPH Procedure ( it will take 24 hours to thaw it in bags).
When thawed, wash and drain the scallops - HANDLE WITH CARE.
Sort the scallops (you will find some that are broken in half, keep them aside
Line the scallops on a sheet tray with paper towels to dry them.
Portion them and keep them aside in a refrigerator to be cooked for service
When ready to cook on a heated (max temp) flat top grill, add clarified butter, the scallops and
seasoning - do not move it around with a spatula; it needs to get a nice golden color on each side,
at least 30 seconds on each side, depending on the size of the scallops, do not over crowd - after
searing on both sides it should be cooked , keep it slightly underdone.
The Scallops will be seared properly only if :
1. The scallops are patted Dry after cleaning,
2. The scallops are not overcrowded on the flat top ,
3. and enough searing time is given on each side 30 seconds each side.
After Searing / cooking on the flat top, brush with soft butter, sprinkle with Kosher Salt and flash
in the salamander slightly (5 seconds) so that they are hot.
Please cook the Scallops A LA CARTE.
Place green beans over the risotto and arrange 5 scallops on top.
Garnish with a sprig of chervil.