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42
Panko-Crusted Scallops with
Cilantro-Mint Vinaigrette
Makes 4 servings
INGREDIENTS
Cilantro-Mint Vinaigrette (see page 27)
For the scallops
1 pound fresh sea scallops, cut in half lengthwise if very large
Kosher salt and freshly ground white pepper
2 large eggs, beaten
1/4 cup milk
1/2 cup all-purpose flour
1 cup panko
Peanut oil or vegetable oil for deep-frying
Bottled Hoisin sauce for serving
METHOD
1 In an automatic deep fryer or a deep, heavy frying pan, preheat
several inches of oil to a temperature of 350°F. (If you don't have
an automatic deep fryer, check the temperature by clipping a
deepfrying thermometer to the side of the pan.) Meanwhile, pat the
scallops dry with paper towels and season them with a little salt and
pepper. In a bowl beat together the eggs and milk. Place the
scallops on one plate, the flour on another plate, and the panko
on a third plate.
2 Dredge a scallop in the flour, turning it to coat all sides and then
flaking off excess flour. Dip it in the beaten egg, letting the excess
egg drip back into the bowl. Dip the scallop into the panko, pressing
lightly to help the crumbs adhere on all sides. Gently shake off any
excess crumbs. Place the scallop back on its plate and repeat with
the remaining scallops.
3 When all the scallops are coated and the oil has reached 350°F,
place about 6 scallops in the oil and fry until golden brown, about
2 minutes; flip them over if necessary. Lift them out with the fryer's
strainer basket, or remove with a wire skimmer if using a frying pan,
and let the excess oil drain off; then transfer to paper towels and
immediately sprinkle lightly with salt. Repeat with the remaining
scallops. Serve hot, with the vinaigrette or Hoisin sauce.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
41
Calzone with Artichokes Hearts
& Porcini Mushrooms
Makes 1 calzone, 1-2 servings
INGREDIENTS
Pizza Dough (see page 38)
2 tablespoons extra-virgin olive oil
2 large artichoke hearts, very thinly sliced
1 1/2 cups fresh porcini, sliced if large
Salt and freshly ground pepper
2 tablespoons Chile and Garlic Oil (see page 26)
1 cup Italian Fontina cheese, grated
2 cups mozzarella, grated
2 tablespoons garlic, chopped and blanched
3 teaspoons fresh thyme, chopped, plus 4 sprigs for garnish
2 tablespoons unsalted butter, melted
2 tablespoons freshly grated Parmesan
METHOD
1 Preheat the oven and pizza stone to 500 degrees F for 30 minutes.
2 Place a large sauté pan over high heat. Add the olive oil and
when it is hot, sauté the artichoke hearts and mushrooms. Season
to taste with salt and pepper. Pour off any excess oil and let the
vegetables cool.
3 Roll or stretch the dough into a 9-inch circle. Place the dough circle
on a lightly floured wooden peel. Brush the circle to within 1-inch of
the edge with chili oil. Put both cheeses on half of the dough, still
leaving the 1-inch border. Top with the artichokes and mushrooms,
the garlic and the thyme.
4 Moisten the edges of the circle with water. Fold the un-topped half
of the dough, trapping as much air inside as possible, over the filling
and press the edges together firmly to seal. With the backside of a
fork, press the edges of the dough to crimp them.
5 Slide the calzone onto the pizza stone and bake about 12 minutes, or
until the crust is golden brown. Brush the calzone with melted butter
and sprinkle with Parmesan.
Recipe Courtesy Wolfgang Puck
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