Page 44 - Flathead Beacon // 5.18.16

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SIDE DISH FVCC CHEF JONATHON HARTIG
SEA SCALLOPS WITH BROWN BUTTER POTATO CREAM
THIS RECIPE WAS ADAPTED from Restaurant Martin, a fantas- tic place located in Santa Fe, New Mexico. What most appeals to me about their menu are the colors, the fresh ingre- dients and the visual designs. As a chef, I am lucky to have the opportunity to apply both creative and technical ability in my profession, and restaurants like Restau- rant Martin inspire me to look at and appreciate food for its beauty and sim- plicity. You can make this dish at home using common equipment and ingre- dients found in almost every grocery store. With a little bit of pre-planning, you can absolutely impress your family, friends and guests, but especially your taste buds!
For the mushrooms:
• 1 Tbsp. olive oil
• 4 king trumpet mushrooms, halved or
quartered lengthwise
• 2 shallots, thinly sliced
• 2 Tbsp. butter, unsalted
• 2 sprigs thyme
• Salt and pepper
Add the oil to a medium skillet and warm over medium heat. Add the mush- rooms and sauté until golden brown and tender. Stir in the shallots and cook for an additional minute. Turn o the heat, add the butter and thyme sprigs and baste the mushrooms with the melting butter. Transfer the mushrooms to a paper towel to drain and season with salt and pepper.
For the potatoes:
• 4 oz. butter, unsalted • 2 shallots, chopped
• 1 lb. Yukon Gold potatoes, peeled and cut into 1” chunks
• 1/4 cup whole milk
• 1/4 cup vegetable, mushroom or
chicken stock
• Salt and pepper
Cook the butter over medium heat in a small pan. When the butter foams, swirl it around the pan. Once the butter starts to turn brown, remove from the heat and transfer into a medium saucepan. Turn the heat to medium and add the shallots, cook for 3 minutes to soften. Add the potatoes, milk and stock and cook, just below a simmer for 8-10 minutes until the potatoes are soft. Transfer the potatoes and liquid to a blender and puree. Pass the puree through a ne mesh sieve into a clean bowl. Season with salt and pepper.
For the scallops:
• 12 medium scallops, U15 or U10 • 1/4 cup canola or sun ower oil • 1 Tbsp. butter, unsalted
• Large sprig of thyme
• Salt and pepper
Heat the oil in a sauté pan over medi-
um-high heat. Salt and pepper the scal- lops on both sides and place into the hot pan. Reduce heat to medium and cook the scallops – about 2 to 3 minutes on each side to achieve a golden brown color. Turn o the heat and add the butter and thyme, then baste the scallops with the melting butter. Transfer the scallops to a paper towel to drain.
For the plate:
• Fresh microgreens, edible owers or sprouts for garnish
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MAY 18, 2016 // FLATHEADBEACON.COM
Jonathon Hartig is the executive sous chef/instructional assistant at The Culinary Institute of Montana at Flathead Valley Community College. For more information about the program, visit www.culinaryinstituteofmt.com.