A Recipe From the Chef: Joseph Mahon's Roasted Scallop With Basil Broth
Bastide, open less than a month, may not have a website up yet--owner and producer Joe Pytka is not one to put up just any old website--but chef Joseph Mahon's food is very much up and running. After taking the time to chat about this and that, Mahon gave us a recipe for this stunning dish, now on the lunch menu. The chef also gave us a tip on his new favorite iPhone app: Fake Calls. Though given the fact that his wife will be going into labor pretty soon (the Mahons are expecting their first child), he probably doesn't need his phone to get him out of anything. The chef's recipe for roasted scallop with braised crab, tear drop tomatoes and basil broth, after the jump.
Bastide Chef Joseph Mahon's roasted scallop with basil broth
Roasted scallop with braised crab, tear drop tomatoes and basil broth
From: Chef Joseph Mahon of Bastide. At the restaurant, Mahon includes Israeli couscous (shown in the photo) in the dish.
2 large (U/10 size) scallops, cross-hatched on one side
4 ounces of lump crab meat, picked over for shells
6 tear drop tomatoes
1 1/5 ounces fresh basil, leaves and stems
1/2 once parsley leaves
2 teaspoons shallots, minced
1 small garlic clove, crushed
2 fresh thyme sprigs
6 ounces clams (any kind)
1 teaspoon lemon juice
1/2 cup of cream
3 tablespoons plus 1 1/2 teaspoons canola oil
1 cup of chicken stock
pinch of cayenne pepper
3 tablespoons kosher salt
a few celery leaves
For the basil broth:
1. In a medium pot filled with water, add 3 tablespoons of salt and bring up to a boil. Place the basil and parsley in the boiling water and blanch for 10 seconds. Place mixture in ice bath and cool.
2. In a large saute pan, add 1 tablespoon of canola oil and bring up to medium heat. Saute 1 teaspoon of shallots until soft. Then add 1 sprig of thyme and garlic and sweat for another 15 seconds. Add the clams, chicken stock and cover until the clams open, about 45 seconds. Remove clams and strain liquid into a blender.
3. Combine the clam liquid and chilled basil-parsley mixture in a blender. Puree until smooth. Taste for seasoning and reserve in a pot.
For the crab:
1. In a very small pot, add 1 1/2 teaspoons of canola oil and bring to medium heat. Sweat 1 teaspoon shallots and 1 sprig of thyme for 15 seconds. Add the cream and bring up to a boil. Reduce by half, add crab and season mixture with salt, cayenne pepper and 1 1/2 teaspoons of lemon juice. Taste for seasoning and reserve in pot.
For the tomatoes:
1. Blanch the tomatoes in boiling water and shock in an ice bath. Peel the skins off of the tomatoes; season with salt, pepper and oilve oil and reserve.
For the scallops:
1. In a medium saute pan, add 2 tablespoons of canola oil and bring up to high heat. Season the cross-hatched scallops with a little salt and place them hatched side down. Saute until the scallops start to brown around the edges. Turn over and continue to cook for anther 30 seconds. Take out of pan and drizzle 1 1/2 teaspoons lemon juice on top and reserve.
1. Pour the basil broth into two soup plates, dividing the broth equally. Spoon equal amounts of crab into the middle of each bowl. Place tomatoes around the crab and place a scallop on top of each. Garnish with celery leaves and serve immediately.
Get the Food & Drink Newsletter
Our weekly guide to Los Angeles dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.