Chef Judi’s Dish – 11/10

Chef Judi’s Dish – 11/10
>>> okay. we’re making a scallop dish today. mark, tell us again what is the dish? >> tahitian vanilla main diver scallops with a mushroom ragu. >> tahitian vanilla so the vanilla comes from ta heat ti, correct? >> correct. >> let’s get to it. sounds great. >> well, we’re going to take some mushrooms. i’ve got chanterelles right over here and some royal trump mushrooms. >> which i had not heard of before. they’re really beautiful mushrooms. look at that. isn’t that gorgeous? >> and we’ll place them in a pot with a little bit of clarified butter and canola oil, add a little bit of sherry to that with some shallots. and we have here our main diver scallops, which we’ve seared for two minutes on each side. we’ve got a nice, golden sear. that’s what we want. >> did you salt and pepper them or anything? >> absolutely. season them. season them. always salt and pepper with that. we have some lo



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