Tyler Florence's Ultimate Seared Scallops | Tyler's Ultimate | Food Network
Tyler layers his seared scallops inside a flaky puff pastry and tops them with a rich, savory sauce!
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Seared Sea Scallops in Beurre Blanc with Baby Spring Vegetables in Puff Pastry
RECIPE COURTESY OF TYLER FLORENCE
Level: Easy
Total: 40 min
Prep: 20 min
Cook: 20 min
Yield: 4 servings
Ingredients
1 sheet of frozen puff pastry, thawed and cut into 4 1/2-inch diameter circles
1 egg, lightly beaten
Sea salt
1 cup sweet baby peas, frozen or fresh
2 bunches baby carrots, trimmed and peeled with a little stem left on
1 pound sea scallops
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 pint chanterelles, halved (or similar wild mushroom if chanterelles aren't available)
1/2 bunch fresh flat-leaf parsley, for garnish
Buerre Blanc:
2 shallots, sliced
2 cups dry white wine
1 cup white wine vinegar
8 sprigs fresh thyme
2 bay leaves
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup heavy cream
2 sticks unsalted butter, cut into cubes and chilled
2 tablespoons freshly chopped chives
Directions
Preheat oven to 350 degrees F.
Begin by baking the puff pastry cups. Lay the thawed puff pastry sheets on a lightly floured, cool surface. Using a 4 1/2-inch round cutter, cut out 4 circles. Set them on a parchment-lined sheet tray. Lightly score the tops of the puff pastry with a 4-inch round cutter. This will help remove the top of the puff pastry after it is cooked, to create a cup. Beat egg then use a pastry brush to brush the tops. Season with sea salt and place into the preheated oven. Bake in oven for 12 to 15 minutes until golden and crispy. Once cooled, cut the tops of the cups and lay bases out on plates.
While the cups are baking, make the beurre blanc. In a large, clean saucepan add shallots, white wine, white wine vinegar, fresh thyme and bay leaves. Simmer until reduced by half then season well with salt and plenty of freshly ground black pepper. Strain the sauce, place back over low heat and reduce. Add the cream and stir. Add butter several cubes at a time while stirring until the sauce thickens. Keep warm and set aside.
Blanch the peas and carrots. Set a pot of salted water over high heat and bring to a boil. Add carrots first to give them a head start then add the peas briefly to cook the vegetables until tender but still firm - about 2 minutes. Drain and set aside.
Clean scallops and season with kosher salt and freshly ground black pepper. Set a large saute pan over high heat and add olive oil. Once heated, add scallops and cook undisturbed for 2 to 3 minutes on each side until well browned. Set aside on paper towels.
Increase the heat and add the chanterelles and saute. Add carrots and peas to the pan and saute for 1 to 2 minutes until heated through. Add the scallops back to the pan, on top of the vegetables, to heat through.
To serve, portion out amongst the pastry cups. Top with a matching pastry lid - rest it just off center so you can see the filling and garnish with chives and a stem of fresh parsley. Serve immediately.
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Tyler Florence's Ultimate Seared Scallops | Tyler's Ultimate | Food Network
The most delicious mushroom recipes!
Mushrooms are my favorite meat substitute and there are so many types! These are a few of my favorite ❤️.
Trying Every Type Of Mushroom | The Big Guide | Epicurious
Join Chef Adrienne Cheatham for a deep dive into everything you’d ever need to know about cooking with mushrooms. What’s the best preparation for each variety? Which can swap in and out of recipes with ease? Chef Adrienne will break it all down, giving you the knowledge and confidence you need to be successful in all your mushroom endeavors.
Follow Chef Adrienne on Instagram at @chefadriennecheatham
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1:06 Chapter 1 - The Big Three
1:44 White Button
3:23 Cremino
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7:19 Chapter 2 - Woody Mushrooms
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13:43 Chapter 3 - Oysters, Trumpets, & Lion’s Mane, Oh My!
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21:00 Chapter 4 - Specialty Mushrooms
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Special thank you to Smallhold for providing mushroom grow kits for this episode. To check out their grow kits or purchase other mushrooms they grow head to
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Tyler Florence's Ultimate Summer Minestrone | Tyler's Ultimate | Food Network
Tyler makes a rustic, creamy minestrone topped with fresh basil and mint pesto!
Subscribe to #discoveryplus to stream more of #TylersUltimate:
Get the recipe ▶
Subscribe to Food Network ▶
Fried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Summer Minestrone
RECIPE COURTESY OF TYLER FLORENCE
Total: 40 min
Prep: 10 min
Cook: 30 min
Yield: 6 to 8 servings
Ingredients
1/4 cup extra-virgin olive oil
2 garlic cloves, peeled and minced
1 medium onion, diced
1 bay leaf
3 sprigs fresh marjoram
2 tablespoons chopped fresh basil leaves
2 celery ribs, peeled and chopped
1 bunch asparagus, cut into 1-inch pieces
2 cups young green beans, cut into 1-inch pieces
2 cups shelled English peas (or substitute frozen)
Kosher salt and freshly ground black pepper
2 quarts low-sodium chicken stock, enough to cover
1 cup heavy cream
Basil and Mint Pesto, recipe follows
1 bunch watercress or parsley
Basil and Mint Pesto:
1 cup fresh basil leaves
1 cup fresh mint leaves
1/2 cup Parmesan or Romano
1/2 cup pine nuts, toasted
4 garlic cloves, roughly chopped
1/4 teaspoon salt
1/2 cup extra-virgin olive oil
Directions
In a large, heavy pot add a 3-count of extra-virgin olive oil. Add garlic, onion, bay leaf, marjoram and basil. Saute gently until fragrant. Add the vegetables and cook a little of the moisture out, about 5 to 7 minutes. Season with salt and pepper. Dump in the chicken stock and heavy cream bring to a gentle boil. Reduce heat and simmer uncovered for 15 to 20 so the flavours can come together - do not let it boil hard. Remove half of the vegetables from the pot and puree and add back to the pot to thicken. Simmer for 5 to 7 minutes until the vegetables are just tender. Serve each bowl with a spoonful of basil and mint pesto on top, a drizzle of extra-virgin olive oil and some freshly ground black pepper. Garnish with watercress or parsley.
Basil and Mint Pesto:
Yield: Prep Time: 10 minutes
Put all the ingredients into a food processor and pulse until just combined and the pesto still has a lot of texture.
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Tyler Florence's Ultimate Summer Minestrone | Tyler's Ultimate | Food Network