Thursday, August 6, 2009

Chef Mario from Panevino in Las Vegas shows off his Capesante in crosta di Patate con Salsa allo Zafferano


Panevino Ristorante is a very distinctive off strip property in Las Vegas. The view of the Las Vegas Strip, framed by slanted window walls, gives its guests a unique view that is not commonly seen.



The menu main appeals to those seeking authentic and traditional Italian cuisine served with innovative flavors, presentation and ambiance. Panevino also features an extensive wine list headed up by wine director Rob Horesovsky with varieties from single Italian vineyards to the popular Californian blends


Capesante in crosta di Patate con Salsa allo Zafferano
(Potato Encrusted Sea Scallops with Saffron Sauce)

Ricci di Mare con Insalata di Finocchio

Ingredients - Serves: 4

4 Sea Scallops medium to large
1 Large Potato almost paper thin sliced lengthwise (16 slices total)
2 Roma Tomatoes halved and deseeded
4 Garlic Cloves halved
12 Cherry Tomatoes (preferably red and yellow) halved
2 oz. Arugula
1 Tablespoon Extra Virgin Olive Oil plus additional for decoration
4 oz. Vegetable Oil for frying
2 oz. Heavy Cream
1 Tablespoon Butter plus additional for brushing
2 pinches Saffron
Salt & Pepper for seasoning
Balsamic Vinegar Reduction for decoration (optional)

Preparation:
Pre - heat Oven at 375 degrees.

Season Roma Tomatoes with Extra Virgin Olive Oil, Salt & Pepper and Garlic Cloves and roast into oven for about 30 minutes. In a medium saucepan over medium- high heat, pour the Vegetable Oil and when a temperature of 375 degrees is reached lightly fry the Arugula until crispy. Then place Arugula onto a paper towel to absorb excess Oil and season with Salt & Pepper.
In the meantime in a medium saucepan over medium- high heat incorporate the Heavy Cream, Butter and Saffron. While occasionally stirring let the mixture boil and reduce down until a velvety texture is obtained (about 8 - 10 minutes).
Lay Potato slices flat on a surface and form four crosses by overlapping each of the four slices, then lightly brush them with melted Butter. Place each Sea Scallop in the middle of each of the crosses and season with Salt & Pepper. Wrap the Sea Scallops with Potato slices, sprinkle with Salt & Pepper to taste then sear them into a sautéed pan with Extra Virgin Olive Oil (about 2 minutes each side over medium heat) . Once seared, place them in the oven at 375 degrees for 4-5 minutes.

Pour the warm Saffron Sauce onto the center of each plate and form a circle double the size of the Potato wrapped Scallop.
Place each of the warm Roma Tomatoes in the center of the Sauce on each plate then lay each of the warm Potato wrapped Sea Scallop onto Tomatoes.
Finally top each Potato wrapped Sea Scallop with crispy Arugula, decorate the plate with the Cherry Tomatoes and dots of Balsamic reduction, drizzle with Extra Virgin Olive Oil in a circular motion then serve.

- Enjoy!

To see more of Panevino please go to VINOLASVEGAS
for an inside look at a Panevino Wine Dinner




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