Serves 4

1 ½ pounds sea scallops (about 16 scallops)
4 slices “octopus bacon”, grilled, 8 inches long
(learn how to make octopus bacon)

POTATO CAKE
4 whole russet potatoes, cooked and riced
2 tbsp unsalted butter
¼ cup milk
½ cup cream cheese
½ lb shiitake mushrooms, sliced and cooked
salt and pepper

SAUCE
¼ cup shallots, sliced
4 tbsp unsalted butter
½ cup brandy
½ cup white wine
2 tsp sliced truffles
1 cup demi-glace – halibut, chicken, or veal
salt and pepper

GARNISH
20 pieces asparagus, peeled and blanched
1 tbsp truffle oil
1 tbsp walnut oil

OVER THE TOP
8 oz foie gras (4 – 2oz slices), pan seared salt and pepper

Divide the scallops into four equal portions and wrap each bundle with a slice of grilled bacon, forming a disk, holding the bacon in place with bamboo skewers.

Sear the mushrooms in a non-stick pan over high heat until they are golden brown. In a heavy-bottomed sauce pot, heat the milk and butter, bringing to a boil. Add the riced potatoes and mix with a wooden spoon until light and fluffy. Mix in the cream cheese and mushrooms, adjust seasoning. Spread the potato mixture onto a sheet pan to cool. When the potatoes are cool, mold in four greased rings (4 inches in diameter, ½ inch high). Place the potato cakes in a non-stick pan and bake at 450 degrees for seven minutes, or until golden brown on the bottom. Flip the potatoes over and return to the oven for three minutes. Keep warm.

Place the scallop wraps on the grill and cook until medium rare.

Sweat the shallots with a little butter, then add the brandy, white wine and reduce until almost dry. Pour in the demi glace, bring to a boil and whisk in the butter, add the asparagus, truffles, salt and pepper.

Divide the asparagus evenly on four plates, pour on the sauce, put the potato cakes in the center, remove the ring and place the grilled scallop on top. Drizzle truffle and walnut oil on top of each scallop bundle. Serve with pan seared foie gras placed on top of the scallop bundle and you are set!

Octopus Bacon

Serves 12

12 pounds octopus, washed well
8 ounces course kosher salt
4 ounces sugar
32 ounces water
2 pounds course pickling salt for washing the meat

Using 1/3 of the pickling salt as an abrasive, scrub the octopus to remove the protective outer membrane. Rinse. Repeat this step three times using the rest of the pickling salt. Rinse well then place in a non-reactive container and cover with the salt, sugar and water mixture. Brine for 14-18 hours. Rinse.

In a warm smoker, using maple chips, treat octopus for about two hours. When the meat is smoked, place in a large pot and cover with canola oil. Cook slowly, as you would for confit, for about 1 ½ to 2 hours, depending on the size of the octopus. Let the meat cool in the oil. When cold enough to handle, drain off the oil. Wearing rubber gloves, remove the suction cups from the tentacles, by running your closed hand down the arm from the head to the tips. The octopus is done when the suction cups can be easily removed from the flesh.

Cut the arms into 6 to 8 inch lengths and then slice rashers of “bacon” from these tubes.

Recipe graciously provided by:
C RESTAURANT
Chef Robert Clark