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DLXVRSN Approved | Seared Scallops Recipe

DLXVRSN Approved | Seared Scallops Recipe

Seared Scallops with Potato Risotto and Spinach

Luxury chef Calvin Cooper has an infectious passion for good food and company, which is an experience we hope everyone can one day experience. That’s why we’re proud to say Calvin’s Seared Scallops with Potato Risotto and Spinach Recipe is DLXVRSN approved.

INGREDIENTS [Scallops]
12 scallops, cleaned
2 Tbsp grape seed oil
Pinch of salt
Pinch black pepper, freshly ground

METHOD
Season the scallops with salt and black pepper. Heat a very hot large sauté pan, Sear scallops in oil until caramelized on both sides, about 3 minutes per side.

[Potato Truffle Risotto]
1 Tbsp butter
1 cup onion, finely chopped
1 lb Yukon gold potatoes, peeled and diced 1/8-inch (brunoise)
Kosher salt to taste
1 cups chicken broth
½ cup white wine
1/2 cup heavy whipping cream
1 tsp truffle paste
1/4 cup parmesan cheese, finely grated
2 Tbsp chives, chopped
1 Oz. black winter Truffle

METHOD
Melt butter in large saucepan over medium heat. Add onion, cook until soft and translucent, stirring occasionally, about 7 minutes. Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper.

Add 1 cup chicken broth; bring to boil. Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken broth as needed, about 8 minutes. Add cream and white wine and simmer until potatoes are tender but still hold their shape, stirring often until tender. Stir in cheese, truffle paste and chives.

[Spinach]
2 Tbsp olive oil
1 medium shallot, chopped
4 cloves garlic, roasted
1 lemon, zested
4 cups spinach, washed thoroughly
2 cobs of fresh cooked corn

METHOD
In a large skillet, heat oil, add shallots and cook for 1 to 2 minutes, then add spinach and roasted garlic cloves. Stir quickly to sauté the spinach and season with salt, pepper and lemon zest to taste. Add Cut corn from the cobs and reserve until ready to plate.

[Smoked Tomato Coulis]
2 Tbsp olive oil
1 medium shallot, chopped
2 cloves garlic, chopped
4 large Roma tomatoes
6 oz tomato paste
1 Tbsp smoked paprika
Salt and pepper to taste
½ cup of white wine

METHOD
In a 2 quart sauce pan, cook shallots and garlic for a few minutes, then add tomatoes, paste, and wine; simmer for 12 to 15 minutes until soft. Remove and make 1-2 passes through a food mil. Season with salt and pepper.

ASSEMBLY
Spoon potato risotto in center of plate and add sautéed spinach on top of the risotto. Place a Dollop of the tomato coulis in 4 evenly spread places on the edge of the risotto and position scallops on top. Garnish with shaved Winter Truffles.

About Chef Calvin Cooper

calvinFrom a small town in Oregon, to the battle zones of the Middle East, to the lights of Las Vegas. At only 24 years old, Calvin has experience an appreciation for life more than some ever may. Having to work for everything he has done makes his big plans and ideas harder to obtain but the dedication and passion make it all possible.

He found a passion for cooking early on when his peers acknowledged him for his natural talent. BBQs at the Cooper home were a regular occurrence. Sharing companionship and laughs with friends both old and new are a few of the things that he says motivates him to get up with a smile every day to do what he loves.

Only a few weeks after graduating high school he was off to Basic Military Training for the Air Force in Texas to serve his country. The military allowed him to travel the world, meet thousands of new people, experience many cultures, and pursue an education in business. “Without the opportunities I have been given, I would be somewhere but certainly not where I am now. “ Said Calvin.

He has taken his menu from a backyard BBQ to some of the finest French and Italian dishes I have had the pleasure to enjoy but without losing the roots of comfort food. “Anyone can follow a recipe, but only a chef can do it right. It is the difference of cooking from the mind or cooking from the heart.”

See many more of his creations on Instagram @calvinwcooper

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