2021 TOP CHEFS: CHEF HEATH PROSSER | ALFRED'S RESTAURANT
CHEF HEATH PROSSER
ALFRED'S RESTAURANT
Serves four
INGREDIENTS
12 U10 scallops
4 cups fresh spinach
Chopped garlic
Olive Oil
CHARDONNAY SAUCE INGREDIENTS
1/4 cup button mushrooms
2 Tbs finely chopped Shallots
2 cups heavy cream
¼ cup chardonnay
1 Tbs Roux (2 Tbs flour and 2 Tbs vegetable oil)
Salt & Pepper to taste
METHOD - SAUCE
Sautee mushrooms and shallots
Add wine and reduce to half
Add cream, salt and pepper
Add roux to thicken
Strain – discard onions and mushrooms
METHOD - ENTREE
Sautee spinach in olive oil and garlic
Season scallops with salt and pepper
Put olive oil in the pan, heat up
Hard sear scallops to doneness – about 2 minutes one side and 1 minute second side
On warm plates place sauce, spinach and scallops
