Cooking Demo- Seared Scallops with Roasted Corn Relish and Avocado Crema, and Sweet Potato Risotto Cakes with Seared Duck Breast and Shallot Jam

I had the pleasure of conducting a cooking demonstration for premium season ticket holders of the Minnesota Wild with Chef Jason Steidle of Levy restaurants. We demonstrated two recipes in front of a live audience, and had such a blast cooking and talking about food in front of a friendly crowd. Enjoy these delicious recipes and watch the video.  

Seared Scallops with Roasted Corn Relish and Avocado Crema

Tender scallops topped with fresh salsa and cool creamy avocado.

Serves 12

Roasted Corn Relish

Corn                                  2 cups

Red onion, small dice          ¼ cup

Red pepper, small dice        ¼ cup

Yellow pepper, small dice     ¼ cup

Roma tomato, small dice     ¼ cup

Olive oil                             ¼ cup

Rice wine vinegar               2 Tbl

Lime juice                          2 Tbl

Honey                                1 Tbl

Chili powder                       ½ Tbl

Coriander                           ½ tsp

Garlic, minced                     1 Tbl

Cilantro, chopped                ¼ cup

Parsley, chopped                 ¼ cup

Salt                                    1 tsp

Black pepper                      ½ tsp

Avocado Crema

Avocado, pureed                 ½ avocado

Sour cream                         1 ¼ cup

Cilantro                              1 ½ Tbl

Lime juice                           1 Tbl

Lime zest                            ¼ lime

Salt                                    pinch

 

Scallops

Scallops                             30 pcs (depending on size)

Salt                                    to taste

Pepper                                to taste

Olive oil                              ¼ cup

 

Make the relish and avocado cream ahead of time. 

For the Roasted Corn Relish: Start with a little bit of oil in a pan, roasting the corn until some kernels start to brown. Add all other ingredients and stir to incorporate. Set aside to cool.

For the Avocado Cream:  Puree the avocado pulp and mix in all other ingredients until incorporated. Refrigerate until ready to use.

Scallops: Season your scallops with salt and pepper and get your pan nice and hot. Add your oil and sear each side of the scallop until it is golden brown. Cook just until the scallop starts to firm up, taking care not to overcook. You want the scallop to just be done, even with the smallest bit of clearness in the middle, that’s OK. If overcooked they will get rubbery.

 

Place scallops on a plate to serve and quickly heat a portion of the corn relish until warm. Top scallops with a small bit of relish and a little of the avocado cream.

 

Sweet Potato and Sour Cherry Risotto Cakes with Seared Duck Breast and Spiced Shallot Jam

Flavorful sour cherries and creamy sweet potatoes in pan-seared risotto cakes with duck breast and sweet and spicy shallot jam.

Makes 12-15 cakes

Risotto Cakes

Yellow onion, small dice         1/2 cups

Butter                                     1 Tbl

White wine                            1/3 cup

Arborio Rice                             2 cups

Vegetable Stock                       1 qt

Sweet potato, cooked/ pureed  1 cup

Kosher salt                             ½ Tbl

Black pepper                           ¼ tsp

Marjoram, fresh or dried           ½ Tbl

Parmesan cheese                   1/3 cup

Dried cherries, minced              ½ cup

 

Spiced Shallot Jam

Butter                                     2 Tbl

Shallots or red onion, minced   ½ cup

Sugar                                     ¾ cup

Cider vinegar                         1 ½ cup

Thyme, picked and chopped    2 sprigs

Cinnamon                                pinch

Nutmeg                                   pinch

Duck Breast

Duck Breast                         4 breasts

Salt                                     to taste

Pepper                                 to taste

Make the risotto and shallot jam ahead of time. 

To make the Risotto:  Sauté the onions in butter until translucent. Add the risotto and stir until toasty. Over medium heat, pour in white wine and slowly begin to add the vegetable stock in increments stirring after each addition. Do not add stock until the previous pour is absorbed into the rice. Season with salt and pepper and add the pureed sweet potatoes. After the last addition of stock, add marjoram, parmesan cheese and dried cherries. When the risotto is nice and creamy, pour into a greased baking pan or two to cool. The size of the pan will depend upon the height you want you cakes to be.

 

To make the Shallot Jam:
Sauté shallots in the butter over medium-low heat until they are soft. Add in the sugar and cook until combined. Pour in the vinegar and cook for another 5 minutes before adding the rest of the ingredients, continue cooking until syrupy and the mixture resembles a loose jam. You should have a little over ½ cup of jam. Set aside to cool.

To put it all together:  Preheat your oven to 350 degrees. Take your pan of risotto and cut out cakes with a knife or a ring mold. Over medium-high heat, sear the cakes in a small amount of oil until brown on both sides. Place in the oven for 5-10 minutes until the cakes are hot throughout.

Score your duck breast in a crisscross pattern on the fat side cutting just down to the meat. Season with salt and pepper. Start a pan over medium heat and place your breasts in the pan. You will want to render some of the fat off of the breast before turning up the heat to medium high to crisp the fat. Take care when turning the duck breasts to sear the other side as there may be a good bit of grease in the pan from the skin side of the breast. Reduce heat slightly and cook until medium (or whatever degree of doneness you prefer).

Let duck rest for a few minute and remove your cakes from the oven. Thinly slice your duck (1 breast should top 3-4 cakes) and serve on top of risotto cake. Finish with a bit of shallot jam on top.