Recipes from L'Auberge Restaurant on Oak Creek

L’Auberge de Sedona Executive Chef David Schmidt presents two of his favorite recipes.

PEAR DRESSING
1 cup Chianti Reduction with Chopped Pears
2 tbl. Dijon Mustard
2 tbl. Chopped Garlic
2 tbl. Chopped Shallots
4 tbl. Chopped Thyme
3 tbl. Chopped Parsley
¼ cup Sugar
2 ea. Lemons Juiced
1 cup Pear Vinegar*
2 cups Extra Virgin Olive Oil
2 cups Salad Oil
Salt and Pepper to Taste

Reduce red wine and chopped pears slowly by 3/4. This should yield roughly 1 cup. Whisk in sugar to take out tannin bitterness and help thicken into syrup. Add herbs, pear vinegar, Dijon, garlic and shallots to steep while the wine is still hot. Cool. Whisk oil in quickly by hang. Check and adjust seasoning as needed.

*To make the pear vinegar, take more neutral-flavored vinegar, bring to a boil, add large chopped pieces of desired pear and let steep. Strain.






PAN SEARED DIVER SCALLOPS WITH MANGO RELISH & CHAMPAGNE SAUCE
Seared Diver Scallops
2 each U-10 Dry Pack Scallops
Salt and Pepper to taste
*Season Scallop to taste on all sides

Searing
3 oz. Extra Virgin Olive Oil
Salt and Pepper to taste

*Place Scallops on a sheet pan, rub with Olive Oil and season with Salt and Pepper. Sear Scallop in sauté pan on each flat side until desired temperature is reached.
Place on top of warm or room temperature relish.

Relish
2T. Mango
1T. Red Onion
1T. Spiced Rum
Pinch Cayenne
Pinch Paprika
Lemon & Lime Juice to taste
1T. Extra Virgin Olive Oil
Cracked Pepper to Taste

Combine all ingredients in mixing bowl. Cover until ready to serve. Serve warm or room temperature.


Sauce
1T. Extra Virgin Olive Oil
1T. Abductor Muscle from Scallop
1T. Shallot, Chopped
1T. Garlic, Chopped
1 cup Chicken Stock
½ cup Champagne
½ cup Cream
Salt and Pepper to taste

*Sweat shallot, garlic and abductor muscle until shallots are translucent. Add chicken stock and reduce by half. Add Champagne and reduce by half. Add cream and reduce. Season, strain and serve.