Paul Corsentino, the executive chef of New York City restaurant The National, shows you how to make two recipes off the bistro's menu. Here, he serves up seared diver scallops with an apple and celery root salad and a mocha praline sundae.
Recipe: Seared diver scallops with an apple and celery root salad (on this page) Recipe: Mocha praline (on this page)For the vinaigrette:
Combine the reduced cider, vinegar and the walnut oil. Once combined, whisk and season with salt to taste.
To assemble:
Place the apple, jicama, celery root, grapes and mizuna in a bowl and dress with vinaigrette. Pan sear the scallop and place on top of the salad. Serve.
For the espresso gelato:
Heat milk, cream and sugar with the coffee beans. Bring the liquid to a simmer. Temper the yolks with the hot liquid, and pour the rest of the liquid into the eggs. Cool the mixture and spin in an ice cream machine.
For the hazelnut brittle:
Bring sugar and water to a boil, once the mixture has turned a light brown color, slowly add the butter and the nuts. Once combined, pour the mixture onto a non-stick surface and allow to cool.
For the fudge sauce:
Combine all ingredients in a metal bowl and heat over boiling water until thoroughly mixed. Keep warm until serving.
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