Seen on TMJ4

Live at Daybreak: Serve, Taste, Give

CREATED Oct. 26, 2013

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Attention all you foodies! There is an event just for you next weekend and it helps out a great cause. It's called Serve, Taste, Give.
Chef Daniel Pope from All Purpose Bar and Kitchen whipped up something really good on Live at Daybreak. L. Maxwell McKissick from Serve 60 was also on set.

Scallops, radicchio, beet puree, parsnip foam

1 head radicchio, quartered

Beet Puree
6 oz roast red beet
1/4 cup orange
1 teaspoon salt

Combine beets and orange juice and salt in small sauce pot. Bring to boil. Blend in blender until smooth. Pass puree through a fine mesh sieve.

Parsnip Foam
1/2 cup heavy whipping cream
1 cup skim milk
1/4 cup parsnip juice
2 tablespoons soy lecithin
1 teaspoon salt

Combine all ingredients in small sauce pot, bring to boil. Blend in blender. Pass through fine mesh sieve.

Preparation.
In hot saute pan with 1 teaspoon vegetable oil, sear one quarter head of radicchio on all sides until half wilted. Remove from pan, place three scallops in pan and add one tablespoon cold, unsalted butter, using a metal tablespoon, baste scallops with boiling butter for one minute.
Turn the scallops over and baste with butter for one more minute, until golden brown. Remove scallops from pan. On a plate, place a liberal serving of beet puree. slice core off of radicchio and place leaves on the plate. Place scallops on top of radicchio. In a bowl, froth the foam with a hand blender and using a slotted spoon lay foam all around the plate. Serve immediately.