HERMOSA BEACH, Calif. February, 2013— Chef John-Carlos Kuramoto of Michael’s Santa Monica served this dish at the first Kitchen Takeover held at Abigaile in Hermosa Beach. He was one of six chefs who each prepared a course for the dinner and craft beer tasting.
A great way to sample the food from six different restaurants, the dinner offered a variety of dishes, many on the rich side, but the pacing allowed each to be fully savored with pleasure.
Seared dayboat scallops with fingerling potato puree, Bloomsdale spinach, black trumpet mushrooms, and charred rosemary beurre blanc
(Makes 1 portion)
2 fingerling potatoes, preferably from the farmers market
1 cup cream
1 cup milk
2 cloves of garlic
Simmer potatoes in cream, milk and garlic until the potatoes are very soft. Make sure to keep the heat at low/ medium low. Reserve hot.
Spinach and black trumpet mushrooms
1 cup spinach, cleaned
1/2 cup black trumpet mushrooms, cleaned thoroughly
Saute spinach and mushrooms in olive oil, season with salt and pepper. Reserve hot.
Charred rosemary beurre blanc
2 tablespoons shallots, chopped
2 teaspoons garlic, chopped
2 sprigs thyme
2 sprigs rosemary, left out for a day so that it dries
1 cup cubed butter, kept ice cold
1 cup cream
2 teaspoons sherry vinegar
In a saucepan, saute shallots and garlic with olive oil. Place the rosemary on a sheet tray and place under a broiler so that the rosemary catches on fire. Add to the saute pan. Add thyme, vinegar, and cream. Reduce by half. Slowly incorporate the butter whisking a cube at a time in. Make sure to not keep the pan over the flame, let the residual heat of the reduced mixture melt the butter. Strain through a fine seive. Serve immediately.
Season the scallops with salt and pepper. Sear in a nonstick pan, with the heat at med-high. Serve in half olive oil and half butter (about 1/2 tablespoon each).
Charred Rosemary Breadcrumbs
1 stick charred rosemary
1/2 cup panko breadcrumbs
Reserve some charred rosemary from the beurre blanc. Add rosemary to a blender with the panko breadcrumbs. Pulse until very fine. Season with salt and pepper.