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Ingredientes
- 4 Tbsp. unsalted butter
- 2 x shallots thinly sliced
- 1/2 lb chanterelle mushrooms
- 1/4 tsp fresh thyme leaves Salt Freshly-grnd black pepper
- 1/2 lb Yukon gold potatoes
- 1/4 c. clarified butter
- 2 lrg leeks
- 1 Tbsp. orange zest thinly sliced
- 1/4 tsp grnd coriander
- 1/4 c. mirin (Japanese cooking wine)
- 2 lb bay scallops
- 4 Tbsp. prepared truffle butter
- 2 Tbsp. finely-minced shallots
- 2 tsp freshly-cracked black pepper
- 2 Tbsp. dry apricots minced fine
- 1/2 c. white wine
- 1/2 c. cider vinegar
- 4 Tbsp. fresh tarragon leaves
Direcciones
- Trim stems and slice mushrooms lenghwise 1/4-inch thick. Heat two Tbsp. of butter in a large nonstick skillet over medium heat. Add in the shallots and cook, stirring occasionally, till clear and translucent/soft, about 2 to 3 min. Add in the mushrooms and thyme; saute/fry till tender, 5 to 7 min. Season to taste with salt and pepper.
- Heat the oven to 500 degrees. Slice the potatoes very thin. Brush a baking sheet with clarified butter, and arrange the potato slices in a single layer. Brush the top side of the potatoes with the remaining clarified butter. Season with salt and pepper. Bake in the heated oven till tender, 5 to 7 min.
- While the potatoes cook, prepare the leeks by halving and thinly slicing the white and pale green part only. In a large nonstick skillet over low heat heat the remaining two Tbsp. of butter. Add in the leeks, orange zest, coriander, and mirin. Cook, stirring occasionally, till the leeks are tender, clear and translucent/soft, 5 to 7 min.
- Fold four 10- by 16-inch rectangles of parchment in half, matching the shorter ends together. Then cut out the shape of half a heart, starting at the bottom of the fold, as if you were making a valentine. Unfold the hearts.
- Assemble each package by arranging a bed of 6 to 8 potato slices on one half of the parchment heart; then add in layers of 1/4 c. leeks, 1/4 c. chanterelles, 1/2 c. raw bay scallops, and dollop of truffle butter. Fold the other half of the heart over the food. Seal the package by folding the two edges of the heart together; allow sufficient room for steam to accumulate. Place the pkgs. on an ungreased baking sheet, and bake till the paper puffs and the contents bubble, 4 to 5 min. Place package on a plate, and cut open just before serving. Accompany each with a small bowl of apricot mignonette for dipping.
- APRICOT MIGONETTE: Combine the shallots, pepper, apricots, wine, vinegar in a small bowl. Season to taste with salt. Stir well to combine and set aside. Divide into four small bowls and garnish with tarragon before serving. (
- Makes about 1 c.)
- Makes 4 servings.
- Cuisine: "Mexican"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 454g | |
| Recipe makes 4 servings | |
| Calories 523 | |
| Calories from Fat 221 | 42% |
| Total Fat 25.16g | 31% |
| Saturated Fat 14.84g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 136mg | 45% |
| Sodium 459mg | 19% |
| Potassium 1290mg | 37% |
| Total Carbs 21.87g | 6% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.16g | 1% |
| Protein 41.94g | 67% |
