When a Wish Kid talks about his love for cooking and dreams of one day opening his own restaurant, who better for Kids Wish Network to turn to than Chef Robert Irvine to help make this wish come true? Irvine has appeared on and hosted a variety of Food Network programs including Dinner: Impossible, Worst Cooks in America, Restaurant: Impossible, and Chopped: Impossible.
During Manny’s wish in California where he visited Irvine on the set of his new show The Robert Irvine Show, Chef Irvine, upon learning Manny was from Florida, invited the young man to the Epcot International Food and Wine Festival at Walt Disney Resort in Orlando, Florida, to meet again, this time in the cooking arena.
During the 90 minute cooking demonstration at the Celebrity Kitchen segment of the festival, Chef Irvine invited Manny on stage, where under Irvine’s direction he prepared a sophisticated dish – Diver scallops with porcini cannelloni and celery root puree – fulfilling Manny’s ultimate dream of actually cooking with and learning at the side of the famous chef.
Now you, too, can command the kitchen like our Wish Kid Manny with the recipe for Diver Scallops with Porcini Cannelloni and Celery Root Puree from Robert Irvine’s Fresh Kitchen, Philadelphia, PA.
8 porcini cannelloni, recipe follows
- 3-4 tablespoons grapeseed oil
- 12 U-8 dry sea scallops, cleaned
- Salt and pepper, to taste
- 1 tablespoon butter, diced
- 2 bunches thin red Swiss chard, julienned
- 2 small diced butternut squash, roasted
- 1 cup Celery Root Puree,
- 1 cup Fig and Apple Cider Grastrique,
- Chopped chives, for garnish
- Preheat oven to 375 degrees.
- Place the porcini cannelloni onto a sheet pan with oiled or pan sprayed parchment paper. Drizzle cannelloni with a tablespoon of the grapeseed oil.
- Place the cannelloni into the oven and cook for 20 minutes until they have a little color.
- Heat a large sauté pan over medium high heat; add the 2 tablespoons grapeseed oil.
- Season the raw scallops with salt and pepper.
- Place the seasoned scallops into the hot pan. Cook the scallops for 3 minutes on both sides until golden brown and semi-firm to touch.
- Add butter and turn down the heat. Allow the butter to melt and baste the scallops for 30 seconds to finish the cooking. Set the pan of scallops aside off of the heat.
- Meanwhile, place a sauté pan on medium heat and add remaining 1 tablespoon of grapeseed oil. Add the Swiss chard and sauté until wilted; then add the roasted butternut squash. Season with salt and pepper to taste and set aside.
- To serve, place a large spoonful of warm celery root puree in the center of the plate.
- Using the back of the spoon, pull the celery root puree across the plate.
- Place a small pile of the sautéed Swiss chard and butternut squash in the middle of the celery root puree.
- Arrange two porcini cannelloni on top of the vegetables and place the scallops around the cannelloni.
- Drizzle a little of the fig and apple cider Gastrique around the plate and garnish with chopped chives.