El Arbol chef makes vieiras doradas

AUSTIN (KXAN) - El Arbol Restaurant Executive Chef Chad Dolezal whips up some golden scallops.

The recipe serves four people.

Vieiras doradas ingredients

• 12 sea scallops
• 3 tablespoons unsalted butter
• 1 tablespoon lemon juice
• 1/2 teaspoon kosher salt
• 8 brussels sprouts, quartered
• 1 yucca root, sliced very thin
• To taste, Salt and pepper
• Whipped avocado, recipe follows
• Saffron-cayenne aioli, recipe follows
• Citrus gastrique, recipe follows
• Peanut oil
• 1 tablespoon olive oil

Directions

1. In a medium pan add enough peanut oil to fry the yucca and brussels sprouts. Heat to 375º. Add the sliced yucca and fry until crisp, sprinkle with salt. Set aside.
2. Add olive oil to large sauté pan over high heat. Pat scallops dry and season with salt and pepper. Add scallops and cook for about 1 1/2 minutes or until browned, turn over and add butter to pan. Tilt the pan towards you and baste the scallops with butter for another 1 minute.
3. Add brussels sprouts to oil, be careful they will pop in the oil. Fry for 30 seconds, remove, add lemon juice and salt to taste.

To plate

1. Place 3 small spoonfuls of avocado on the plate. Put small amount of aioli on plate and place scallops on top.
2. Drizzle the gastrique on top of the scallops. Add brussels sprouts and garnish with yucca chips.

Whipped avocado

• 1 avocado
• 1/2 tablespoon lemon juice
• 1/2 teaspoon kosher salt

Mash avocado with a fork. Add lemon juice and salt. Whisk until smooth.

Saffron-cayenne aioli

• 1 egg yolk
• 1 clove garlic
• 1/2 tablespoon white wine vinegar
• ¾ t cayenne
• ¾ t sweet paprika
• 4 threads saffron
• ½ tablespoon lemon juice
• .5 C olive oil
• .5 C canola oil

In food processor blend egg yolks, saffron, garlic, vinegar and lemon juice. While blending add paprika and cayenne, then slowly add oil until emulsion forms. If too thick, add small amount of water to thin. Salt to taste.

Citrus gastrique

• 3/4 C sugar
• 3/4 C sherry vinegar
• 1 C blood orange juice
• 1/2 C grapefruit juice
• 1/4 C orange juice
• 1/4 C lemon juice
• 2 black peppercorns
• 1 teaspoon toasted whole coriander
• 1 bay leaf
• 1 tablespoon butter

Combine sugar and vinegar in pan over high heat. Cook until sugar is dissolved and vinegar is reduced by 1/2. Add remaining ingredients except butter and reduce by 1/4. Remove from heat and stir in butter.