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March 20, 2012
Pastrami wrapped Scallops with roasted sweet potato puree and pomegranate seeds
By: Christopher Palik, Executive Chef – L-EAT Group
(PAESE Ristorantes, L-EAT EXPRESS, L-EAT CATERING) - Toronto
Makes 4 portions
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Sweet Potato Puree
Ingredients
1 small sweet potato
½ cup of apple juice
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Method
Pre heat an oven to 350F. Prick the skin of the sweet potato, place in an oven proof dish and place in the oven. Bake until a knife pierces the flesh easily. Remove from the oven and allow to cool. Remove the skin from the potato and measure out 1 cup of sweet potato. Place the sweet potato and the apple juice in a blender and puree until smooth, season with salt and put aside.
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Pastrami Wrapped Scallops
Ingredients
8 large “dry” scallops preferably U 10’s (U 10’s refer to the largest size available and “dry” refers to chemically untreated scallops, your fishmonger can help with this)
4 slices of pastrami
8 toothpicks
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Method
Lay the slices of pastrami down and cut in half lengthwise. Roll each scallop around one piece of the pastrami and secure with a tooth pick. Continue until all scallops have been wrapped. Season well with salt and put aside.
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To Finish
Ingredients
Pomegranate seeds
Arugula leaves
2 tbsp of extra virgin olive oil
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Method
Preheat an oven to 350F. Take a nonstick frying pan big enough to hold all of the scallops and place it on medium heat. When the pan is very hot add the olive oil. Gently place the scallops in the pan. Brown the scallops on both sides and then place in the oven. Cook for 3 to 4 minutes then remove from the oven. Remove the toothpicks.
On 4 plates takes a large dollop of the sweet potato puree and drizzle on each plate. Place two warm scallops in the middle of each plate. Scatter over a small amount of pomegranate seeds and a few arugula leave on each plate. Serve
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Other Recipes from PAESE:
Banana and Nutella "Italian" Toast
About PAESE
Owned by Tony Loschiavo, there are two PAESE Ristorantes in Toronto ( Bathurst St. north of Wilson Ave. - and - King St. west of John St. ).
Paese (pa’eze) means town or village and for the Paese team, this name symbolizes neighborhood. Since 1989, Paese has stayed true to a handcrafted and house-made approach to a menu that is Italian inspired, but with a distinctive and original made-in-Canada twist.
The second Paese opened on King St. in 2010 and at both locations, pairings are emphasized: wine to food, food to place, yet each location offers its own atmosphere, menu and experience.
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