Chef Philip Campanella puts mashed Yukon gold potatoes flavored with egg yolk, salt, nutmeg and chives in ring molds and refrigerates them. Then he browns them in butter.He rubs scallops with olive oil, salt and pepper and sautés them in a hot pan. He places the scallop on the potato cake and drizzles it with a sauce made from asparagus, peas, shallot, hard-boiled egg and vegetable stock, and a truffle hollandaise. He garnishes with an asparagus spear and micro herbs.
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!