Roasted Sea Scallops with Bean Fricassée and Pistou Broth with Chef Daniel Boulud

World famous chef, James Beard award-winner and successful restaurateur, Daniel Boulud has earned himself a name synonymous with quality. We visit his flagship restaurant, Daniel, in Manhattan's Upper East Side to get his expert secrets to creating lavish and delicious four-star French fare.


Tip: If you can't find fresh cranberry beans, dried ones will work just fine
Tip: Scallops need only a quick sear on other side before ready for plating
Tip: Citrus provides acidic balance to veggies, plus a healthy dash of vitamin C
Trick: Lightly season the scallops with salt and pepper on both sides
Trick: Cut yellow and green beans into 1-inch pieces so they match up with cranberry beans
Trick: Blanch basil, then purée with olive oil, garlic and pine nuts for a quick, homemade pesto
Trick: Use a ring or round container to help neatly plate the dish
Technique: Use light egg wash on one side only to help bind rice paper crust
Technique: Cook scallops crunch side down first
Technique: Sweat onions and chopped garlic without browning
Technique: For best texture, blanch beans first and continue cooking stove top

Category:

Howto & Style

Tags:

• daniel
• boulud
• restaurant
• divya
• gugnani
• behind
• the
• new
• york
• sea
• scallops

[KingAcosta28]

Beautiful

[GoatseObama]

Lol simplified version