The CUISINEIST: Shake Shack in Las Vegas ? You Bet

  • Subscribe to our RSS feed.
  • Twitter
  • StumbleUpon
  • Reddit
  • Facebook
  • Digg

Thursday, 6 August 2009

Chef Mario from Panevino in Las Vegas shows off his Capesante in crosta di Patate con Salsa allo Zafferano

Posted on 10:54 by balbindra nath

Panevino Ristorante is a very distinctive off strip property in Las Vegas. The view of the Las Vegas Strip, framed by slanted window walls, gives its guests a unique view that is not commonly seen.



The menu main appeals to those seeking authentic and traditional Italian cuisine served with innovative flavors, presentation and ambiance. Panevino also features an extensive wine list headed up by wine director Rob Horesovsky with varieties from single Italian vineyards to the popular Californian blends


Capesante in crosta di Patate con Salsa allo Zafferano
(Potato Encrusted Sea Scallops with Saffron Sauce)

Ricci di Mare con Insalata di Finocchio

Ingredients - Serves: 4

4 Sea Scallops medium to large
1 Large Potato almost paper thin sliced lengthwise (16 slices total)
2 Roma Tomatoes halved and deseeded
4 Garlic Cloves halved
12 Cherry Tomatoes (preferably red and yellow) halved
2 oz. Arugula
1 Tablespoon Extra Virgin Olive Oil plus additional for decoration
4 oz. Vegetable Oil for frying
2 oz. Heavy Cream
1 Tablespoon Butter plus additional for brushing
2 pinches Saffron
Salt & Pepper for seasoning
Balsamic Vinegar Reduction for decoration (optional)

Preparation:
Pre - heat Oven at 375 degrees.

Season Roma Tomatoes with Extra Virgin Olive Oil, Salt & Pepper and Garlic Cloves and roast into oven for about 30 minutes. In a medium saucepan over medium- high heat, pour the Vegetable Oil and when a temperature of 375 degrees is reached lightly fry the Arugula until crispy. Then place Arugula onto a paper towel to absorb excess Oil and season with Salt & Pepper.
In the meantime in a medium saucepan over medium- high heat incorporate the Heavy Cream, Butter and Saffron. While occasionally stirring let the mixture boil and reduce down until a velvety texture is obtained (about 8 - 10 minutes).
Lay Potato slices flat on a surface and form four crosses by overlapping each of the four slices, then lightly brush them with melted Butter. Place each Sea Scallop in the middle of each of the crosses and season with Salt & Pepper. Wrap the Sea Scallops with Potato slices, sprinkle with Salt & Pepper to taste then sear them into a sautéed pan with Extra Virgin Olive Oil (about 2 minutes each side over medium heat) . Once seared, place them in the oven at 375 degrees for 4-5 minutes.

Pour the warm Saffron Sauce onto the center of each plate and form a circle double the size of the Potato wrapped Scallop.
Place each of the warm Roma Tomatoes in the center of the Sauce on each plate then lay each of the warm Potato wrapped Sea Scallop onto Tomatoes.
Finally top each Potato wrapped Sea Scallop with crispy Arugula, decorate the plate with the Cherry Tomatoes and dots of Balsamic reduction, drizzle with Extra Virgin Olive Oil in a circular motion then serve.

- Enjoy!

To see more of Panevino please go to VINOLASVEGAS
for an inside look at a Panevino Wine Dinner




Email ThisBlogThis!Share to XShare to Facebook
Posted in | No comments
Newer Post Older Post Home

0 comments:

Post a Comment

Subscribe to: Post Comments (Atom)

Popular Posts

  • She's HERE !! Food Network’s sweetheart Giada De Laurentiis Opens GIADA In Las Vegas .
     It was only a matter of time .   Where will she do it? The Food Network’s sweetheart Giada De Laurentiis has been looking for just the righ...
  • The "Caipirinha" cocktail brings us a taste of Brazil
    Elaine from the Cuisineist learns how to make a Caipirinha which is a refreshing drink made in Brazil. The Caipirinha is a smooth refreshing...
  • ZINE NOODLES DIM SUM AT THE PALAZZO NAMED “TOP 10” CHINESE RESTAURANT IN THE U.S. BY CHINESE RESTAURANT NEWS
    Zine is the first and only Las Vegas restaurant to place in the top 10 in the 6-year history of the Top100 Chinese Restaurants in the USA aw...
  • Old Family Favorite S’mores Gains Ground On the Las Vegas Strip.
    Remember when you were young and loved anything with melted chocolate? If you think back, most likely the first thing you cooked yourself wa...
  • Swedish Based Chocolatier Emanuel Andrén and Luxury Crystal Designer, Orrefors Team Up To Create the Perfect Luxury Gift for Valentine’s Day
    Emanuel Andrén Chocolates, based out of small Swedish town, Lilla Edet has partnered their luxurious chocolates with the Swedish luxury crys...
  • TOP CHEF TOM COLICCHIO HANGS HIS CULINARY STAR AT THE MIRAGE RESORT IN LAS VEGAS
    TOP CHEF TOM COLICCHIO SET TO OPEN NEW STEAKHOUSE AT THE MIRAGE RESORT AND CASINO IN LAS VEGAS   Las Vegas's  Culinary Star will shine e...
  • Our Contributor Quincy Jaeger shares some Delicious Recipes featuring Green Chile.
    Quincy Jaeger, Contributor Green Chile: The Soul of the Southwest By  Quincy Jaeger Being a native New Mexican, fall says one thing to me: ...
  • Paul Bartolotta, chef of Bartolotta Ristorante di Mare at Wynn Las Vegas provides the Cuisineist with classic Italian delights from the sea
    Paul Bartolotta, chef of Bartolotta Ristorante di Mare at Wynn Las Vegas, is a two time James Beard Foundation Award winner . Most recentl...
  • The CUISINEIST's kitchen demonstrates three basic knife skills. Allumette , Bunouse and Julienne
    Art is a part of the culinary arts and your knife is your brush. Of course, no one's going to take out a ruler and measure your knife...
  • ROK Night Club Mixologist Gian Magnone shares his Ginger Spice Cocktail for the Fall with the Cuisineist
    Las Vegas is the home of great Chefs and their world famous dining venues but Las Vegas also as another group of experts in their field , Th...

Blog Archive

  • ►  2015 (1)
    • ►  January (1)
  • ►  2014 (27)
    • ►  December (1)
    • ►  November (3)
    • ►  October (1)
    • ►  August (1)
    • ►  July (2)
    • ►  June (2)
    • ►  May (4)
    • ►  April (3)
    • ►  March (5)
    • ►  February (2)
    • ►  January (3)
  • ►  2013 (40)
    • ►  December (3)
    • ►  November (3)
    • ►  October (1)
    • ►  September (4)
    • ►  August (1)
    • ►  July (7)
    • ►  June (3)
    • ►  May (3)
    • ►  April (3)
    • ►  March (5)
    • ►  February (2)
    • ►  January (5)
  • ►  2012 (40)
    • ►  December (4)
    • ►  November (4)
    • ►  October (3)
    • ►  September (3)
    • ►  August (2)
    • ►  July (4)
    • ►  June (1)
    • ►  May (8)
    • ►  April (3)
    • ►  March (2)
    • ►  February (1)
    • ►  January (5)
  • ►  2011 (44)
    • ►  December (7)
    • ►  November (5)
    • ►  October (3)
    • ►  September (1)
    • ►  August (3)
    • ►  July (3)
    • ►  June (3)
    • ►  May (3)
    • ►  April (5)
    • ►  March (3)
    • ►  February (5)
    • ►  January (3)
  • ►  2010 (57)
    • ►  December (1)
    • ►  November (2)
    • ►  October (4)
    • ►  September (4)
    • ►  August (7)
    • ►  July (3)
    • ►  June (5)
    • ►  May (6)
    • ►  April (4)
    • ►  March (7)
    • ►  February (4)
    • ►  January (10)
  • ▼  2009 (39)
    • ►  December (2)
    • ►  November (3)
    • ►  October (4)
    • ►  September (4)
    • ▼  August (6)
      • Indian Cuisine- Tandoori Chicken by Chef Saleh Zul...
      • Mon Ami Gabi Executive Chef Terry Lynch creates i...
      • The Cuisineist takes a journey to Origin India for...
      • The Venetian / Palazzo puts on a Culinary Show at ...
      • Chef Sam DeMarco has found a niche at FIRST in Las...
      • Chef Mario from Panevino in Las Vegas shows off hi...
    • ►  July (2)
    • ►  June (6)
    • ►  May (3)
    • ►  April (9)
Powered by Blogger.

About Me

balbindra nath
View my complete profile