Wyandotte Street Art Fair: cooking with Portofino's

Wyandotte Street Art Fair: cooking with Portofino's

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(WJBK) -

 

4oz Roasted redskin potatoes (quartered and blanched)

1 oz Clarified butter

2 oz ev olive oil

1 tbl minced garlic

4 oz whole leaf spinach, cleaned and blanched

2 oz roasted red peppers (julienned)

1 oz parmesan cheese

2oz white balsamic strawberry vinaigrette

Salt and pepper to taste

1 sweet potato gaufrette

Procedure:

In a hot sauté pan sear one side of the scallops, flip them over, drain the clarified butter and put in the oven at 450 for 4 min

In a separate pan over medium heat add the olive oil, add the redskin potatoes and salt and pepper, toss the potatoes in the oil and place in the oven at 450 for 8-10 min

In a third sauté pan heat the spinach, minced garlic and roasted red peppers

Remove the potatoes from the oven, season with salt and pepper and the parmesan cheese

Place the potatoes in the center of a pasta bowl and mold

Place the sautéed spinach around the potatoes

Top the spinach with the scallops evenly spaced around the potatoes

Ladle 1oz of vinaigrette over the scallops

Place 1 sweet potato gaufrette in the center of the dish

 

Click HERE for more on the Wyandotte Street Art Fair.

Portofino's Sea Scallops

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