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TODAY recipes
updated 2/12/2010 9:50:34 AM ET 2010-02-12T14:50:34

Recipe: Cornmeal-crusted Qualicum Bay scallops with apple truffle coleslaw, brisket, parsnip puree, scallop jus

Ingredients
  • For the cornmeal-crusted scallops:
  • 9 Qualicum Bay scallops, muscles removed, scallops cut out with a 2-inch ring mold, then cut in half horizontally (reserve muscles and scrap)
  • 1/4 cup cornmeal
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • For the parsnip puree:
  • 2 large parsnips
  • 1 tablespoon butter
  • 1/2 cup heavy cream
  • 1/2 cup water
  • Salt and pepper
  • For the truffle-barbecue-sauce-glazed brisket (makes extra sauce):
  • 1 onion, sliced
  • 1 Granny Smith apple, core removed, sliced
  • 1 roma tomato, sliced
  • 2 tablespoons tomato paste
  • 1/2 cup plus 2 tablespoons apple cider vinegar
  • 1/4 cup calvados
  • 2 cups apple juice
  • 4 tablespoons molasses
  • 5 tablespoons maple syrup
  • Truffle oil, to taste
  • Salt and ground pepper
  • 1/2 pound brisket, cut into 1-by-2-centimeter pieces
  • For the apple truffle coleslaw:
  • 1 whole white cabbage, core removed, thinly sliced
  • 1 tablespoon salt
  • 2 tablespoons unsweetened apple cider vinegar
  • 1 Granny Smith apple, cored and cut into matchsticks
  • 1 small carrot, peeled and cut into matchsticks
  • 2 tablespoons mayonnaise
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped black truffle
  • Truffle oil, to taste
  • For the apple beignet:
  • 3 Granny Smith apples
  • Tempura flour, as needed
  • Soda water, as needed
  • For the scallop jus:
  • 1 tablespoon cooking oil
  • Muscles and trim from scallops
  • 1 shallot, sliced
  • 2 sprigs thyme
  • Sachet (4 black peppercorns, 4 coriander seeds, 1 clove garlic and 1 bay leaf tied in cheesecloth)
  • 3 tablespoons white wine vinegar
  • 2 cups chicken stock that has been reduced from 4 cups
  • For the garnish:
  • 18 slices fresh black truffle
  • Parsley chips
Preparation

To prepare the cornmeal-crusted scallops:
Remove muscles from the scallops and reserve. Using a 2-inch diameter ring mold, cut out scallops to make perfect round shape; reserve scraps. Cut scallops in half horizontally to make 18 pieces. Combine cornmeal and salt in a small bowl and when ready to sear the scallops, dip one side into the cornmeal. Heat a medium sauté pan over high heat with olive oil and sear the scallops on cornmeal-crusted side for 1 minute. Flip, sear second side for about 15 seconds, and then serve.

To prepare the parsnip puree:
Heat butter in a medium saucepot over medium-low heat. Add parsnips, a sprinkle of salt and pepper and cook, stirring until tender, about 10 minutes. Add cream and water, and simmer for 10 minutes, or until very soft. Transfer to a blender and puree, adding more cream if necessary to make a smooth consistency. Check seasoning, then pass through a fine meshed sieve and keep warm.

To prepare the truffle-barbecue-sauce-glazed brisket:
In a large saucepot over high heat, heat olive oil, and then add onion and apple. Cook, stirring until golden brown. Add tomato, tomato paste and cook, stirring for another 5 minutes. Add vinegar and calvados, and reduce by half. Add molasses, maple syrup and apple juice and simmer lightly for 1 hour. Check seasoning and add truffle oil to taste. Use sauce to glaze brisket squares before heating in a 300-degree F oven.

To prepare the apple truffle coleslaw:
Toss sliced cabbage with 1 tablespoon vinegar and salt and crush with your hands. Marinate for 10 minutes, and then strain liquid. Add carrot and remaining vinegar and marinate for another 20 minutes. Strain; and then add apple, parsley, mayonnaise, chopped truffle and truffle oil to taste. Check seasoning and reserve, chilled, until ready to use.

To prepare the apple beignet:
Place tempura flour in a bowl, and whisk in soda water to reach a glue-like consistency. When ready to serve, using a mellon-baller, scoop out balls of apple and dip in tempura batter. Deep-fry until golden, strain on paper towel, sprinkle with salt and serve hot.

To prepare the scallop jus:
Heat oil in a medium saucepot over high heat. Add scallops and cook, stirring until golden brown. Add shallot and continue to cook, stirring until soft. Add sachet and white wine vinegar and reduce until almost dry. Add reduced chicken stock and simmer for about 25 minutes, skimming occasionally. Strain, and serve warm with the seared scallops.

To plate:
For each serving, place three dollops of parsnip puree in a row on a large oval dinner plate and place seared scallops on top. Top the scallops with one slice of black truffle and then one apple beignet. In-between the scallops place one piece of glazed brisket and top that with a spoonful of coleslaw. Garnish with parsley chips, and serve with scallop jus on the side.

Serving Size

Serves 6

Recipe: Choucroute

Ingredients
  • For the confit pork belly:
  • 1 baby pig belly
  • 1 sprig sage
  • 1 bay leaf
  • 2 sprigs thyme
  • 1 sprig savory
  • 1 sprig oregano
  • 6 cloves garlic, chopped
  • 3 shallots, chopped
  • 1 tablespoon white peppercorns
  • 1 cup coarse sea salt
  • 2 quarts duck fat
  • For the choucroute:
  • 3 tablespoons duck fat or butter
  • 1 pound good-quality sauerkraut
  • 1 Spanish onion, thinly sliced
  • 1/2 carrot, thinly sliced
  • 2 cloves garlic
  • 1/2 cup Riesling
  • 3 cups chicken stock
  • 1/2 pound smoked bacon, cut into large chunks
  • 1 bouquet garni (2 sprigs thyme, 1 bay leaf, stems from 4 sprigs parsley tied together with butcher's twine)
  • 1 sachet d'epices
  • Salt and ground pepper, if needed
Preparation

To prepare the confit pork belly:

The day before:
Coat the belly with the sage, bay leaves, thyme, savory, oregano, garlic, shallots, peppercorns and salt. Wrap tightly with plastic wrap and rest overnight.

The next day:
Preheat oven to 250 degrees F.

Heat the duck fat to 225 degrees F in a pan large enough to hold the pork belly. Scrape all the seasonings off the pork belly and rinse under cold water to remove any excess salt. Pat dry, add to the duck fat and transfer to the oven. Bake until very tender, about 2-3 hours.

Remove the pan from the oven and let cool. When chilled, carefully remove the belly from the fat and cut into 1/2-inch sections along each rib. When ready to serve, deep-fry the confit ribs until golden brown and crispy. Arrange around the choucroute.

To prepare the choucroute:

In a large, heavy-bottomed pot over medium heat, heat the duck fat. Add the sliced onion, carrot and garlic cloves. Cook, stirring for about 5 minutes, or until soft. Add the Riesling, chicken stock, bacon, bouquet garni and sachet d'epices. Bring to a simmer, add sauerkraut and mix well. Simmer for 30 minutes; serve hot.

Serving Size

Serves 8-10

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