Chef Michelle Bernstein, Azul restaurant at Mandarin Oriental, Miami

Sweetbreads and Scallops

4 each sweetbreads
¼ cup flour
1 tablespoon fennel seed, ground
1 tablespoon fennel pollen
4 each scallops
1 tablespoon olive oil

Poach the Sweetbreads in a court bouillon. Allow to come to a boil, remove from heat but keep sweetbreads in the liquid for 30 minutes. Remove and place on a rack to cool. Peel off outer membrane and place in the cooler.
Combine the flour, fennel pollen and ground fennel seeds. Season the scallops and sweetbreads. Dredge the sweetbreads in the flour. In a large sauté pan, heat olive oil on high heat, add sweetbreads and scallops. Allow to golden, turn them over and place in the oven at 400 degrees for 2-3 minutes. Place on a paper towel when cooked.

CABBAGE
½ head Savoy cabbage
¼ teaspoon fennel seed
¼ teaspoon celery seed
1 tablespoon white wine vinegar
4 cups vegetable stock
1 teaspoon butter
1 tablespoon fennel tops, chopped
Slice cabbage thin. Add fennel and celery seeds, vegetable stock, vinegar and allow to cook over medium heat for 30-45 minutes. Strain and finish with butter and fennel tops.

SAUCE
½ cup orange juice
¼ cup Grand Marnier
1 star anise
¼ cup rice wine vinegar
2 teaspoon sugar
Combine all ingredients over medium heat. Reduce until a glaze.

Place cabbage in the center of the plate. Top with the sweetbreads and scallops. Spoon sauce around and garnish with fennel tops and dried orange slices.

 

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