Perfectly Seared Scallops | Potato Puree | Mushrooms | Guanciale

Описание: Welcome to @Cooking with Chef TuanToday we will be making some perfectly cooked scallops with a silky smooth potato puree, mushrooms, baby gailan (Chinese broccoli), guanciale and a rich and velvety white wine, shoyu, cream sauce.

Also, don't forget to check out the blog at https://cookingwithcheftuan.com/

The skillet I am using in this video is the 11" Nanobond Skillet from Hestan Culinary. Here is a link to their website: https://www.hestanculinary.com
Go check them out!

The beautiful scallops I used today are from a local company here in Miami called: Blue Runner Seafood   / bluerunnerseafood  

Ingredients you will need: (1 serving)
3 large scallops (I used U10 scallops, which means under 10 per pound)
1/2 chopped shallot
1 sprig thyme
1/4 king oyster mushroom
2 oz brown shimenji mushrooms (you can use whichever is available to you)
1 tbsp olive oil for searing the scallops
5 thin slices of guanciale or 2 strips of bacon
3 stalks of baby gailan (Chinese broccoli or substitute broccoli rabe or broccolini)
salt and pepper
1/2 C white wine (use half for deglazing guanciale and shrooms, other half for the sauce)
****I hope that's not too confusing.

Potato puree:
1 Russet potato (cook and use a food mill or potato ricer, if you don't have one, just make it as smooth as you can)
5 tbsp butter
2 oz heavy cream
salt and pepper

Sauce:
Deglazing liquid from the guanciale and mushrooms
Remaining half of white wine
2 tsp Shoyu aka soy sauce
salt and pepper
3 tbsp heavy cream