Recipe from Celebrity Chef

Admin | Oct 25, 2007 | Comments 0

It doesn’t get much better than kicking back at a resort spa like this and feasting on some tasty cuisine and I’m not talking about the usual “rabbit food” (uninspired “healthy” salads) that you usually find at the spa.

Celebrity Chef Charlie Trotter has just created a new spa menu where his special cuisine is not only healthy and low-calorie but amazingly tasty! Honest! You’re also full when you’re finished and there’s dessert… I just tried some of his delicious dishes at the spa at the One&Only Palmilla resort in Mexico ( picture above)…so give it a whirl…it’s a simple TRAVEL THERAPY …just follow these easy directions…Trust me, you won’t be disappointed!

SCALLOP “RAVIOLI” WITH TURNIP SHERBET AND WATERCRESS JUICE

A beautiful combination of razor thin slices of raw diver scallop with a filling of red and candy stripe beets, served with vibrant watercress juice, beet stem vinaigrette, leek-ginger puree, and a striking turnip sherbet.

Serves 4

THANK YOU, CHARLIE!

BEET FILLING

1 large red beet

1 large candy stripe beet

2 tablespoons extra virgin olive oil

1/2 cup water

Salt and freshly ground black pepper

BEET REDUCTION

8 medium sized red beets

BEET STEM VINAIGRETTE

½ cup finely chopped beet stems

1 tablespoon white wine vinegar

1 ½ tablespoons extra virgin olive oil

2 tablespoons beet reduction

Salt and freshly ground black pepper

SCALLOPS

8 large sea scallops, cleaned

Extra virgin olive oil

Salt and freshly ground black pepper

WATERCRESS JUICE

1 bunch watercress

1 tablespoon grape seed oil

2 tablespoons water

Salt and freshly ground black pepper

LEEK GINGER PUREE

1 leek, cleaned

2 cups chicken stock

1 tablespoon minced ginger

Salt and freshly ground black pepper

TURNIP SHERBET (makes one quart)

2 large turnips

55 grams simple syrup

450 grams half and half

10 grams white wine vinegar

Salt

GARNISH

¼ cup micro watercress (or chopped fresh

watercress)

Finely grated lemon zest

Finely grated lime zest

METHOD

To prepare the beet fillings: Wrap the candy stripe beets and red beets separately in foil and roast at 350° for one hour, or until tender. To test for doneness insert a pairing knife into the beets, and if it goes in without resistance the beet is tender. Peel, chop, and puree each of the beets separately in a blender with one tablespoon extra virgin olive oil and ¼ cup of water. Reserve the fillings separately. Season both purees to taste with salt and pepper.

To prepare the beet reduction: Peel the medium red beets and juice in a vegetable juicer. In a small sauce pan, bring the juice to a slow simmer and reduce to ¼ cup over medium to low heat. Refrigerate the beet reduction until ready to use. Use two tablespoons in the beet stem vinaigrette and two tablespoons can be used as additional garnish on the plate if desired.

To prepare the beet stem vinaigrette: Place the beet stems, white wine vinegar, extra virgin olive oil and reserved beet reduction in a mixing bowl; whisk slowly. Season the vinaigrette to taste with salt and pepper.

To prepare the scallops: Slice sea scallops razor thin (approximately four to six slices per scallop) and lay the slices on a parchment lined sheet tray. Rub each slice with olive oil. Season each slice to taste with salt and pepper. Wrap the sheet tray in plastic and refrigerate until ready to assemble the ravioli.

To prepare the watercress juice: Remove the thick stems of the watercress bunch. Briefly sauté watercress in hot pan with the grapeseed oil. Spread out the sautéed watercress on a tray or plate and chill in the freezer for twenty minutes. Puree in high speed blender with water and pass through a fine-mesh sieve.

Season to taste with salt and pepper.

To prepare the leek-ginger puree: Cut the leek in half and into ½-inch slices, using the white section only. Simmer the leeks in the stock with the ginger for thirty minutes or until very soft. Remove ½ of the cooked leeks and smash gently with a fork. Puree the remaining leeks with the cooking liquid and season to taste with salt and pepper.

To prepare the turnip sherbet: Wrap the turnips in foil and roast at 350° for one hour. Peel turnips, chop and place 450 grams of the roasted turnips (if you have extra turnip pieces reserve them for another use)in a blender with simple syrup, half and half, extra virgin olive oil, and white wine vinegar. Puree until smooth and season to taste. Transfer to a freezer safe bowl and keep frozen until ready to use. Transfer the sherbet to refrigerator ten minutes prior to use to temper for ten to fifteen minutes. Serving suggestion: 1 ½ tablespoons. Note: Return the remainder to the freezer for another use.

ASSEMBLY

Remove tray from refrigerator and leave the scallops on the tray. Place a teaspoon of the red beet puree in the middle of 8 of the scallop slices. Place another slice of scallop on the top, being careful not to press down on the center, seal the beet puree, making 8 scallop “ravioli”. Repeat the process with the candy stripe beet puree, creating 8 scallop “ravioli”.

Place two red beet ravioli and two candy striped beet ravioli on each plate. Drizzle a small amount of the leek ginger puree around the raviolis. Place a small amount of the smashed leeks sporadically around the scallops. Use the beet stem vinaigrette to paint the plate with the brightly colored sauce, be sure to include the pieces of beet stem.

Place the quenelle of turnip sherbet in the middle of the plate. Sprinkle tiny watercress over all the ingredients. Finish with a splash of watercress juice, lemon and lime zest and additional beet juice reduction if desired.

For more of Charlie’s fabulous food recipes check out his new book One&Only Palmilla Spa Cuisine by Charlie Trotter.

For more on gourmet dining and world-class vacations go to www.mytraveltherapy.com.

Filed Under: Cuisine & Recipes • Honeymoons • Luxury Resorts • Mexico • Romance • Spas • Travel Therapy