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For Reinhart customers, TRACS Direct is the industry leading online kitchen & restaurant management system. Use this tool to monitor inventory, store recipes, manage food costs, search for recipe alternatives, garner nutritional info, and so much more. TRACS Direct gives operators the option to input orders to Reinhart themselves, on their time.

Fennel Pollen Seared Scallops with Squid Ink & Rice Cakes

Fennel Pollen Seared Scallops with Squid Ink & Rice Cakes

Ingredients

  • 8 oz Dry Pack 10-20 Scallops
  • 1/2 tsp Fennel Pollen
  • 3 oz Arborio Rice
  • 6 oz Chicken Stock
  • 1 oz Fontina Cheese
  • 1 ea Egg Yolk
  • 1 cup Panko Breadcrumbs
  • 4 oz Romanesco, Cut and Blanched
  • 1/2 Tbsp Squid Ink
  • 4 oz Soave or Pinot Grigio
  • 2 oz Butter

Preparation

  1. Season the scallops with S/P and fennel pollen, and pan sear.
  2. Cook rice on a slow simmer adding 1/3 of the stock at a time, then cool.
  3. Add the cheese and egg yolk to the rice and mix thoroughly, then coat in breadcrumbs and then pan fry until golden brown.
  4. Bring the wine to a simmer and reduce to nearly dry, then add the squid ink and mount in the whole butter.

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