SEARED SEA SCALLOPS ON BELUGA LENTILS AND PORK BELLY Ingredients: ¾ lb. Piece slab of bacon 1 tbsp. Coriander seeds 2 bay leafs 1 tablespoon virgin olive oil 1/2 cup diced onion 1/2 cup diced carrot 1/2 cup diced celery 2 +2 sprigs fresh thyme 1 cup beluga lentils 1 ¾ cups chicken stock 2 tablespoons chopped chives 8 large sea scallops salt and pepper Serves 4 Preparation: Using a small saucepot, add the bacon cover with water, add the coriander seeds, 2 springs of thyme and bay leafs. Bring to a simmer and cook for about 1 ½ hours or until the bacon is tender. Let cool of in the liquid. Heat the olive oil over medium heat using a saucepot. Add the onion, carrot, and celery, season with salt and pepper and cook until vegetables are softened and onion is translucent, about 6 to 8 minutes. Remove the vegetables and set aside. Using the same saucepot, add the caviar lentils and the chicken stock. Bring to a gentle simmer and add the 2 sprigs of thyme. Reduce heat to low, cover and cook, checking occasionally, until the lentils are tender and have absorbed all the liquid, about 35 minutes. Remove from heat and discard thyme stems. Add the mixture of cooked vegetables. Season with salt and pepper to taste. Page 0ne of Two/ Hubert Keller Fleur By Hubert Keller /Mandalay Bay 3950 Las Vegas Boulevard South, Las Vegas, NV 89119 T. 702-632-9400 –F. 702-632-9401 www.hubertkeller.com
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SEAREDSEASCALLOPSONBELUGALENTILSANDPORKBELLY
Ingredients:¾lb. Pieceslabofbacon1tbsp. Corianderseeds2 bayleafs1tablespoon virginoliveoil1/2cup dicedonion1/2cup dicedcarrot1/2cup dicedcelery2 +2 sprigsfreshthyme1cup belugalentils1¾cups chickenstock2tablespoons choppedchives8 largeseascallops saltandpepper Serves4Preparation:Usingasmallsaucepot,addthebaconcoverwithwater,addthecorianderseeds,2springsofthymeandbayleafs.Bringtoasimmerandcookforabout1½hoursoruntilthebaconistender.Letcoolofintheliquid.Heattheoliveoilovermediumheatusingasaucepot.Addtheonion,carrot,andcelery,seasonwithsaltandpepperandcookuntilvegetablesaresoftenedandonionistranslucent,about6to8minutes.Removethevegetablesandsetaside.Usingthesamesaucepot,addthecaviarlentilsandthechickenstock.Bringtoagentlesimmerandaddthe2sprigsofthyme.Reduceheattolow,coverandcook,checkingoccasionally,untilthelentilsaretenderandhaveabsorbedalltheliquid,about35minutes.Removefromheatanddiscardthymestems.Addthemixtureofcookedvegetables.Seasonwithsaltandpeppertotaste. Page 0ne of Two/ Hubert Keller
Fleur By Hubert Keller /Mandalay Bay 3950 Las Vegas Boulevard South, Las Vegas, NV 89119
T.702-632-9400–F.702-632-9401 www.hubertkeller.com
Removetheskinfromthebaconandcut4slices(1/2inchthick).Seasontheseascallopswithsaltandpepperonbothsides.Heatupacastironskillettomediumhighheat.Startsearingthe4slicesofbacononbothsidesuntilnicelybrown.Removeandkeephot.Inthesamepansearthescallopsabout3minutesoneachside.Startplating:using4preheatedplates,displayonesliceofbaconinthecenteroftheplate.Topwithtwoseascallopseach.Spoonthelentilsmixtureallaroundthebacon,sprinklewithchivesandtopeachscallopwithapinchofgrenadine-pickledonions.Serveimmediately.
GRENADINEPICKLEDONIONS
Ingredients:1 smallredonions,slicedthinly6oz. RedWineVinegar3oz. Grenadine1 Sprigofthyme SaltPreparation:Usingasmallsaucepot,bringthevinegar,grenadinewiththethymetoaboil.Addtheonionsandsaltandsimmerfor4to5minutes.Removefromtheheat,coverupandletcooldown.HubertKellerChef/OwnerFleurbyHK/BurgerBarsPage Two of Two/ Hubert Keller
Fleur By Hubert Keller /Mandalay Bay 3950 Las Vegas Boulevard South, Las Vegas, NV 89119
T.702-632-9400–F.702-632-9401 www.hubertkeller.com
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