Mediterranean Recipe
Chilled Tarragon Poached Chicken with Prosciutto, Shrimp and Scallop Sauté with Heirloom Tomatoes, Ratatouille, Pesto Tortellini Salad.
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Ingredients
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Tarragon Poached Chicken (chilled)
Prosciutto, Shrimp & Scallop Sauté with Heirloom Tomatoes
Ratatouille (warm or room temperature)
Pesto Tortellini Salad
Finishing & Garnish
Method
Tarragon Poached Chicken (chilled)
- 1
Prepare poaching liquid
In a wide, shallow saucepan or deep skillet large enough to hold the chicken in a single layer, combine chicken broth, white wine, tarragon stems (reserve leaves for garnish), halved shallot, smashed garlic, lemon half, salt and peppercorns. Bring to a gentle simmer over medium heat — do not boil.
- 2
Poach chicken
Reduce heat to low so the liquid is just at a bare simmer. Add chicken breasts in a single layer. Poach gently for 12–16 minutes, until an instant-read thermometer inserted in the thickest part reads 65°C (149°F). Timing depends on breast thickness.
- 3
Finish and chill
Transfer chicken to an ice bath (bowl with ice and cold water) immediately to stop cooking and cool quickly, about 5 minutes. Remove and pat dry. If desired, swirl in 2 tbs butter into the hot poaching liquid off heat to enrich (discard solids) and pour a few spoonfuls over the chicken before chilling. Refrigerate uncovered or loosely covered until fully chilled, at least 2 hours. Before service, slice breasts on the bias into 1/4-inch slices and sprinkle with reserved tarragon leaves.
Prosciutto, Shrimp & Scallop Sauté with Heirloom Tomatoes
- 4
Prep seafood and prosciutto
Pat shrimp and scallops very dry with paper towels to ensure good sear. Slice prosciutto into 1/2-inch strips. Halve or wedge heirloom tomatoes and set aside.
- 5
- 6
Sear scallops and shrimp
Increase heat to medium-high and add 1 tbs olive oil plus 1 tbs butter to the pan with reserved prosciutto fat. Add scallops spaced apart and sear 1.5–2 minutes per side until golden; transfer to plate. Add shrimp and cook 1–1.5 minutes per side until just opaque. Remove and set with scallops.
- 7
Build sauce with tomatoes
Lower heat to medium, add remaining 1 tbs butter and chopped shallot; sauté 1–2 minutes until softened. Add minced garlic and sauté 30 seconds. Pour in 60 ml white wine and scrape any brown bits; let reduce by half (~1–2 minutes). Add heirloom tomato wedges, lemon juice, salt and pepper. Cook gently 2–3 minutes until tomatoes begin to soften but still hold shape.
- 8
Combine and finish
Return prosciutto, shrimp and scallops to pan just to warm through and coat with the tomato sauce (about 1 minute). Remove from heat, stir in chopped parsley. Taste and adjust seasoning. Serve warm or at room temperature on buffet platters with lemon wedges.
Ratatouille (warm or room temperature)
- 9
Salt eggplant and sweat
Place diced eggplant in a colander, sprinkle with 1/2 tsp salt, toss, and let sit 20 minutes to draw out bitterness. Rinse briefly and pat dry.
- 10
Sauté vegetables
In a large skillet, heat 2 tbs olive oil over medium heat. Add chopped onion and cook 3–4 minutes until translucent. Add minced garlic and cook 30 seconds. Add diced eggplant and cook 5–7 minutes stirring occasionally until it begins to soften and brown. Add zucchini and diced bell peppers and continue to cook 5–7 minutes until all vegetables are tender.
- 11
Add tomatoes and herbs
Stir in chopped tomatoes, tomato paste, thyme, salt and pepper. Simmer gently 8–10 minutes until flavors meld and mixture thickens slightly. Stir in fresh basil off heat. Adjust seasoning and allow to cool to warm or room temperature for buffet service.
Pesto Tortellini Salad
- 12
- 13
Assemble salad
In a large bowl, combine warm-cooled tortellini with prepared pesto (add more or less to taste), cherry tomatoes, arugula, lemon juice, remaining 1 tbs olive oil, salt and pepper. Toss gently to coat evenly.
- 14
Finish
Fold in parmesan shavings and toasted pine nuts. Chill briefly if desired — the salad can be served slightly warm, room temperature or chilled on the buffet.
Finishing & Buffet Assembly
- 15
Arrange buffet platters
On chilled platters, arrange sliced chilled tarragon poached chicken with tarragon leaves, a separate platter or shallow bowl for the prosciutto, shrimp & scallop sauté with heirloom tomatoes, a bowl or shallow dish for ratatouille, and a large bowl for pesto tortellini salad. Garnish each with microgreens or basil leaves, sprinkle sea salt flakes and freshly ground pepper to taste, and place lemon wedges alongside the seafood.
- 16
Service notes
Keep the chilled chicken and tortellini salad refrigerated until service; keep seafood and ratatouille at safe hot-holding temperature if serving warm (above 60°C/140°F) or at room temperature for a short buffet period. Provide serving utensils for each item and replenish as needed.