Seared Sea Scallops and Drum with salsify and leeks, succa frite, and porcini vinaigrette: Rene' Bistrot

Salsify and Leek Succotash

1 bunch                       Leeks

1#                               Salsify peeled and blanched

2 Tbsp                         Canola oil

Slice the leeks in ¼ inch strips across the grain, using both the green and white.  Rinse leeks in a colander under running water until all sand and dirt is removed.  Heat canola oil in a large sauté pan until oil begins to smoke.  Add salsify and sauté until lightly browned on all sides.  Add washed leeks and continue to cook for 3-4 minutes until leeks are soft then season with salt and pepper.

Porcini Mushroom Vinaigrette

1oz                       Dried Porcini Mushrooms

1 cup                   Canola Oil

1 Tbsp                  Dijon Mustard

¼ cup                   Apple Cider Vinegar

2each                   Egg Yolks

1 cup                    Hot Water

Rehydrate dried mushrooms in hot water for 15 minutes.  Drain mushrooms and reserve liquid.  Combine mushrooms, egg yolks, and Dijon mustard in a large cup and puree with an emersion blender.  Once the mushroom mix is smooth slowly drizzle in canola oil to emulsify.  Once ½ the oil is incorporated add vinegar and continue to puree, adding the remaining oil.  Once all of the oil is incorporated, thin the vinaigrette to the desired consistency using the reserved water and season with salt and pepper.

Grits Frites

  • 1 cup                  Stone Ground Grits
  • 2 cups                Water
  • 1 cup                  Milk
  • 2 tsp                   Salt
  • 1 cup                  Yellow Corn Flour

Combine milk, water and salt then bring to a boil in a medium sauce pot.  Add grits and stir to incorporate.  Lower the heat and continue cooking, stirring often until the grits are tender.  Once the grits are done remove from heat and let cool slightly before adding corn flour.  Stir in corn flour until mixture in dry to the touch then spread onto a plastic lined baking pan and place in the refrigerator until completely cooled and solidified.  Cut the grits into fries ½ inch wide and 3-4 inches long. Place the fries on a parchment lined sheet pan and bake at 350 until golden brown.