GOLDEN VALLEY, Minn. - Eight chef's, one champion and a $10,000prize are at stake this weekend at Mall of America.

Some of theTwin Cities top chef'swill be compteting inMinnesota Monthly's local chef challenge.

Last year's winning chef and contenderVincent Francoual along with chef Patrick Atanalianoffer theirrespective takes on scallops:

Patrick Atanalian: Executive Chef of Sanctuary Restaurant

Sea Scallops with Cranberry Pesto
Serves 8 (2 appetizer scallops per person)
4 cloves garlic
4 walnuts
1 pinch Parmesan cheese
4 tablespoons olive oil, divided
2 ounces cranberries (from a 4-ounce bag)
10 basil leaves
Salt and pepper to taste

1 tablespoon butter
16 sea scallops, U10 size
4 andouille sausages, cut into 4 pieces
1 tablespoon pesto

1. In a food processor, combine garlic, walnuts,
cheese, and 2 tablespoons oil. Add cranberries, basil,
and salt. Mix until smooth. Set aside.
2. In a sauté pan, add 2 tablespoons oil and butter.
Salt and pepper the scallops, then add to pan with
andouille sausages. Cook scallops to the temperature
of your choice.
3. Place scallops on a plate and top each with a
slice of andouille sausage and some pesto. Enjoy
with champagne.


Vincent Francoual: Executive Chef and Owner of Vincent A Restaurant + Winner of last year's Chef challenge

Seared Scallop Slivers with Haricot Vert and Mushroom Medley
Serves 4
5 ounces button mushrooms
5 ounces oyster mushrooms
5 ounces shiitake mushrooms
2 tablespoons olive oil, divided
2 cloves garlic, finely minced
1 bunch flat parsley, chopped
Salt to taste

8 ounces haricot vert (French green beans)
½ cup walnut oil
4 large dry sea scallops, sliced into 3 slivers each
2 ounces walnuts, toasted and coarsely chopped
2 ounces golden raisins
4 tablespoons aged balsamic vinegar

1. Clean mushrooms and sauté in olive oil until
golden. Add garlic and parsley, cook for 3 minutes.
Set aside.
2. Bring pot of water to boil, season well with salt.
Clean haricot vert and add to boiling water. Do not
overcrowd pot to make sure haricot vert stay green.
3. When ready to serve, warm the mushrooms and
haricot vert separately with walnut oil. Sear the scallop
slivers in a nonstick pan.
4. Spread the mushrooms and haricot vert onto plates.
Top each plate with three scallop slivers, chopped
walnuts, and golden raisins. Drizzle with rest of the
olive oil and aged balsamic vinegar.

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