ST. BART’S DIVER SCALLOPS from Chef Michael Bennet of Bimini Boatyard in Fort Lauderdale

Executive Chef Michael Bennet has recently written a cookbook on glutten free cooking. Michael was kind enough to share his recipe for St. Bart’s Diver Scallops from his first cookbook: In the Land of Misfits, Pirates and Cooks.

Chef Bennet offers Gluten Free Dining is South Florida. One of his tips is to, “Eat more seafood. Fresh seafood, vegtables, rice, fruits, seeds and nuts are all gluten-free. You should also look for restaurants that make their own house-made soups, salsa, dressings, marinades, salads, chutneys and nut or seed butter using all fresh unprocessed foods.”

You can taste more of his creations at the Bimini Boatyard in Fort Lauderdale.

Here is his recipe as it appears in his book in Chef Bennet’s preferred formatting:

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St. Bart’s Diver Scallops

SERVES: 6

A DISH THAT IS AS FILLING AS IT IS BEAUTIFUL

INGREDIENTS:

18  EACH  JUMBO SCALLOPS, U-7 OR LARGER

1  CUP MANGO “COULIS-GRETTE” SEE RECIPE-THAT FOLLOWS

1  TEAS. PERNOD LIQUOR

1/2 CUP PLANTAIN CHIPS, FIND IN LATINO MARKETS

1/3 CUP ALMONDS, BLANCHED, GROUND FINE

2 CUPS MANGO BEURRE BLANC, SEE RECIPE that follows

2 LBS. SAFFRON LOBSTER PAELLA RICE, SEE RECIPE that follows

2 BUNCH PENCIL ASPARAGUS, BLANCHED

AS NEEDED   OIL

1   EACH MANGO, DICED

AS NEEDED MICRO HERBS, FOR GARNISH

DIRECTIONS:

MARTINATE THE SCALLOPS IN THE MANGO COULISGRETTE WITH THE PERNOD AND LEAVE IN REFRIGERATOR.

UNTIL NEEDED FOR THE GRILL.

MAKE THE OTHER PARTS OF THE RECIPE, FOLLOWING THE DIRECTIONS PER EACH RECIPE.

TO MAKE THE CRUST: GRIND THE PLANTAIN CHIPS IN A FOOD PROCESSOR, ADD THE ALMONDS AFTERTHE CHIPS ARE COURSE CHOPPED, GRIND THEM UNTIL THEY ARE ABOUT THE SAME SIZE, LOOK AND COARSENESS. GRILL THE SCALLOPS OVER A MEDIUM HIGH FLAME, ABOUT THREE MINUTES ON ONE SIDE AND THEN ANOTHER THREE MINUTES WHEN YOU FLIP OVER. GLAZE WITH A LITTLE MORE OF THE MANGO COULIS-GRETTE AND THEN TOP WITH THE ALMOND-PLANTAIN MIXTURE.

BAKE IN A WARM (325 DEGREE) OVEN FOR ABOUT FOUR MORE MINUTES. KEEP WARM UNTIL READY TO PLATE. PLACE THE PAELLA ON THE PLATE AS THE PICTURE DEPICTS. SET THE SCALLOPS ON TOP THE RICE AND GARNISH. SAUTE THE (BLANCHED) ASPARGUS ENOUGH JUST TO WARM. SEASON. PLACE ON PLATE DECORATIVELY.

2nd half the recipe:

Mango Coulisgrette

INGREDIENTS:

7 EACH MANGO, DE-SKINED AND CHOPPED

1 TEAS. SHALLOTS, FINELY CHOPPED

9 TEAS. MIRIN

1  EACH BAY LEAF

4  TEAS. RICE WINE VINEGAR

4  TBS. OLIVE OIL, EXTRA-VIRGIN

1   EACH EGG YOLK

1/4  TEAS. TABASCO SAUCE

1/8  TEAS. WORCESTERSHIRE SAUCE

AS NEEDED  SALT

4 TEAS. CORN SYRUP

INSTRUCTIONS:

CUT THE MANGO IN HALF AND SCOOP OUT THE PULP WITHIN THE SKIN. ADD THE FRUIT TO A STAINLESS STEEL

POT WITH THE NEXT FOUR INGREDIENTS. Over high heat, REDUCE TOTAL VOLUME OF THE LIQUID BY HALF. Cool. Remove the bay leaf. Pour INTO A  FOOD PROCESSOR AND ADD THE OIL SLOWLY. ADD THE EGG YOLK UNTIL THE PROPER CONSISTENCY IS REACHED. SEASON AND FLAVOR WITH THE REST OF THE INGREDIENTS.

Thrid part of the recipe:

Mango Beurre Blanc

INGREDIENTS:

2  TBS. SHALLOTS, FINELY CHOPPED

AS NEEDED OIL

1 CUP MANGO PUREE

4 OZ. CHARDONNAY

2 OZ. Rice wine VINEGAR

1  EACH BAY LEAF, BRUISED

3  OZ. CREAM, HEAVY

2  OZ. COLD BUTTER CHIPS

AS NEEDED SALT & PEPPER, 5:1 RATIOS

AS NEEDED CORNSTARCH AND WATER SLURRY

INSTRUCTIONS:

SWEAT – (COOK SLOWLY UNTIL THEY TURN TRANSLUCENT) – SHALLOTS IN NON-REACTIVE STAINLESS STEEL

SAUCE PAN. ADD THE WINE AND THE VINEGAR. LET REDUCE OVER HIGH HEAT TO 1/3 ORIGINAL VOLUME OF LIQUID IS LEFT. ADD THE SPICE AND MANGO PUREE. LET SIMMER AND REDUCE AGAIN BY HALF. ADD THE CREAM AND LET SIMMER UNTIL REDUCED BY HALF. TAKE OFF HEAT ADD THE WHOLE BUTTER. SEASON AS NEEDED. HOLD WARM. Off heat.

Four part of the recipe:

SAFFRON PAELLA RISOTTO

THIS MAKES A GREAT ACCOMPANIMENT FOR ANY SEAFOOD DISH. NOT EXACTLY WHAT YOU MIGHT EXPECT FROM A PAELLA, BUT I THINK YOU WILL BE PLEASED.

INGREDIENTS:

6 TBS. BUTTER

10  each SAFFRON

3 OZ.  CHORITZO SAUSAGE, CHOPPED VERY FINE

1  EACH YELLOW ONION, CHOPPED VERY WELL

2 EACH GARLIC KERNELS, SMASHED, CHOPPED FINE

1.25 CUPS  RISOTTO RICE, ITALIAN SHORT GRAIN VARIETY RICE

3 CUPS LOBSTER STOCK, HOT

1/2 CUP CHARDONNAY WINE

2 OZ.  BRANDY

4 OZ.  MARSCAPONE CHEESE

1  CUP MANGO, DICED

INSTRUCTIONS:

WARM BUTTER IN A HEAVY BOTTOM POT. ADD THE SAFFRON AND LET SIMMER TO RELEASE ITS COLOR AND FLAVOR. ADD THE SAUSAGE AND THE NEXT THREE INGREDIENTS. COMPLETELY COAT IN BUTTER. REMEMBER TO KEEP STIRRING THE ENTIRE TIME. ADD THE NEXT THREE INGREDIENTS AND LET COOK UNTIL THE LIQUID IS ABSORBED. KEEP STIRRING. ADD THE CHEESE RIGHT BEFORE THE LAST OF THE LIQUID IS ABSORBED.

BEFORE YOU ARE READY TO PLATE THIS, ADD THE MANGO PIECES AND JUST LIGHTLY FOLD INTO THE RICE.

BIMINI BOATYARD IN FORT LAUDERDALE

1555 Southeast 17th St.
Fort Lauderdale
Florida 33316

954-525-7400
info@biminiboatyard.com

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