New Minneapolis restaurant serves up fresh, creative dishes

2:24 PM, Oct 12, 2013   |    comments
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MINNEAPOLIS - A new restaurant opened earlier this summer on the corner of 9th and Hennepin in Minneapolis that offers creative, health-conscious cuisine with fresh, local ingredients.

Marin Restaurant & Bar is now open and boasts dishes that combine both Northern California and Minnesota influences.

Executive Chef Mike Rakun is putting the finishing touches on his new fall menu. He joined KARE in the kitchen Saturday to share his recipe for one of his most popular dishes, with an autumn twist.

Seared Scallops with Fall Hash and Truffled Parsnip Puree.

Ingredients for scallops:

  • 3 ea Diver Scallops
  • 1 tsp Bran Oil
  • ¼ tsp salt
  • ¼ tsp black pepper, ground

Fall Hash:

  • ½ tsp bran oil
  • ¼ cup fingerling potatoes, sliced and blanched
  • ¼ cup artichoke hearts
  • 1 tbsp shallot, minced
  • 1 tsp garlic, minced
  • ¼ cup kale, blanched and chopped
  • 1 tsp lemon juice

Parsnip Puree:

  • ½ cup yellow onion, diced
  • 1 tsp garlic, minced
  • 1 cup parsnip, lg dice
  • 2 cup chicken stock
  • 1 tsp salt
  • ½ tsp white truffle oil

Directions:

For the parsnip sauce: sweat the yellow onion and garlic in oil over low heat. Season with salt and the parsnips and cover with chicken stock. Simmer on low until parsnips are tender. Blend in the blender and add truffle oil, adjust seasoning if necessary.

Season the scallops with salt and pepper and sear over high heat until nicely caramelized.

In a hot sauté pan sweat the garlic and shallots with the fingerling potato. Add the artichokes and kale and finish with lemon juice.

Place the parsnip sauce on the plate, top with fall hash and arrange the scallops around. Enjoy!

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