Breaded Wild Alaska Weathervane Scallop and Sunchoke Puree with Soy Brown Butter
Ingredients
Sunchoke Puree 1 lb. sunchokes, peeled and cut into 1-inch dice
1 sprig thyme
1 bay leaf
2 Tbsp. olive oil
3 Tbsp. butter
2 Tbsp. heavy cream
Soy Brown Butter Sauce
6 Tbsp. heavy cream
8 Tbsp. unsalted butter
1-1/2 tsp. chopped garlic
1 Tbsp. chopped shallot
3 Tbsp. soy sauce
2 Tbsp. fresh lime juice
2 tsp. chopped cilantro
1 Tbsp. chopped tarragon
1 tsp. chopped Italian parsley
1 tsp. chopped chives
Scallops
30 Alaska Weathervane Scallops
Fine sea salt and freshly ground black pepper to taste
2 egg yolks, beaten
8 slices white bread, crusts removed, cut into 1/8-inch dice
1/2 cup clarified butter
Description
Alaska Seafood
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