Kristin Teig
Pan-Roasted Sea Scallops, Sautéed & Crisp Calamari, Arancini with Ponzu Gel, Spiced Potatoes & Spinach Salad
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Pan-Roasted Sea Scallops, Sautéed & Crisp Calamari, Arancini with Ponzu Gel, Spiced Potatoes & Spinach Salad

The White Barn Inn, Kennebunkport, Maine, Jonathan Cartwright - November 2013

For 4 servings

Arancini:

  • 1 Tbsp. extra-virgin olive oil
  • 2 1/2 Tbsps. shallots, cut into sm. dice
  • 1 1/4 cups Arborio rice
  • 2 Tbsps. dry white wine
  • vegetable stock
  • 1 cup Parmesan, finely grated
  • salt
  • black pepper, freshly ground
  • all-purpose flour
  • 2 lg. eggs, lightly beaten
  • panko
  1. Heat olive oil in skillet set over medium-high heat; add shallots; cook, stirring occasionally, until translucent; add rice; stir until rice is coated with oil; add wine; cook, stirring, until wine is absorbed; add stock 1/2 cup at a time, stirring until liquid is absorbed after each addition; cook until rice is al dente; stir in Parmesan; season; remove from heat; spread out on baking sheet; cover tightly with plastic wrap; refrigerate until firm.

  2. Place flour, eggs, and panko in 3 shallow bowls; cut risotto into 8 disks with 1 1/2" round cutter; dredge disks in flour, shaking off excess; dip in egg, allowing excess egg to drip back into bowl; roll in panko; reserve in refrigerator.

Ponzu gel:

  • 3 1/2 Tbsps. granulated sugar
  • 3 Tbsps. soy sauce
  • 2 Tbsps. ginger, finely grated
  • 5 tsps. lemon juice
  • 5 tsps. rice wine vinegar
  • 5 tsps. mirin
  • 5 tsps. chicken stock
  • 1/2 tsp. agar-agar
  • salt
  • black pepper, freshly ground
  1. Place sugar, soy sauce, ginger, juice, vinegar, mirin, and stock in pot; bring to a boil; place 1/3 of liquid in a bowl.

  2. Whisk agar-agar into remaining liquid; remove from heat; pour into a bowl set over ice water bath; cool.

  3. Place in blender; blend until smooth; add reserved liquid; season; blend until smooth; place in squeeze bottle; reserve in refrigerator.

Asian dressing:

  • 1/3 cup Sherry vinegar
  • 2 Tbsps. soy sauce
  • 3 1/4 tsps. ketchup
  • 1 2/3 tsps. Dijon mustard
  • 1/2 clove garlic, minced
  • 1 cup blended oil
  • 2 Tbsps. toasted sesame oil
  • salt
  • black pepper, freshly ground
  • 7 Tbsps. carrot, leek, and shallot, cut into brunoise

Whisk vinegar, soy sauce, ketchup, mustard, and garlic in a bowl; whisking constantly, gradually add blended and sesame oils; season; fold in vegetables; cover with plastic wrap; reserve in refrigerator.

Spicy straw potatoes:

  • 1/2 cup blended oil
  • 1 Thai chile, stemmed, seeded, and finely chopped
  • canola oil (for frying)
  • 1 potato, peeled and julienned
  • salt
  • black pepper, freshly ground
  1. Heat blended oil and chile in small saucepan set over medium-high heat 5 minutes; remove from heat; cool; reserve.

  2. Heat canola oil in deep fryer.

  3. Fry potato strips, turning occasionally, until beginning to crisp; remove with a spider; place on paper towels to drain; season; reserve.

Assembly:

  • canola oil (for deep frying)
  • salt
  • black pepper, freshly ground
  • 4 squid tentacles
  • 1/4 cup all-pupose flour
  • 1 lg. egg, beaten
  • 1 cup panko  
  • 2 Tbsps. blended oil
  • 8 U-10 day boat sea scallops
  • 2 fresh squid bodies, cleaned
  • 16 fresh baby spinach leaves
  1. Heat canola oil to 375˚F in deep fryer.

  2. Season flour with salt and pepper; coat tentacles with flour; shake off excess; roll in egg until coated; coat with panko; deep fry until golden brown; remove with a spider; place on paper towels to drain; reserve (keep warm).

  3. Heat blended oil in sauté pan set over medium-high heat; season scallops; cook on both sides until brown and cooked through; reserve (keep warm).

  4. Season squid; add to pan; cook until brown and cooked through; season; halve; toss in small amount of Asian dressing; reserve (keep warm).

  5. Working in batches, add arancini to pan; brown on both sides; reserve (keep warm).

  6. Heat reserved chile oil in large skillet; add potatoes; cook until crisp; reserve (keep warm).

  7. To serve, draw 3 short lines ponzu gel down each plate; place 2 arancini on the 2 outside lines of ponzu gel; toss spinach and 1/2 cup Asian dressing in a bowl; place 1 leaf on top of each arancini; place 1 scallop on top of 1 arancini; place another scallop on the middle line of ponzu sauce; top middle scallop with crisp tentacle; place 1 squid body piece atop the remaining arancini; pile spicy straw potatoes on top of scallop/arancini and squid/arancini duos.

What to drink: M. Chapoutier Condrieu Invitare 2007