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Roasted Scottish Sea Scallops
Sauce Nero: Add all ingredients of the Sauce Nero (SN) together and mix well, seasoning with cayenne pepper and salt. Amandine sauce vierge (ASV): sweat the shallot, garlic and coriander seeds with a little olive oil. Add the rest of the olive oil and all other ingredients, warm up and season to taste. Season the scallops and cook in a non-stick pan with some olive oil. Place a ring mold in the middle of each plate and use to shape aubergine caviar (baked, chopped eggplant). Remove mold. Warm up the confit tomatoes, distribute around the aubergine caviar and top with scallops. Drizzle with the Sauce Nero, spoon around the amadine sauce. Finish with a bit of arugula and Parmigiano Reggiano.
Ingrediants:
Scallops (medium sized), Olive oil, Confit, Tomatoes, Seasoning (salt and pepper), Aubergine caviar (2 eggplants), Arugola rocket, Grated Parmigiano Reggiano, SN: Black squid ink, fresh mussel stock, SN: Mousseline sauce, SN: Olive oil, lemon juice, SN: Cayenne pepper, ASV: Shallot, chopped, ASV: Clove garlic, crushed, ASV: Coriander seeds, crushed, ASV: Extra virgin olive oil, ASV: Tomatoes, chopped, ASV: Lemon juice, ASV: Chopped parsley, ASV: Almond flakes, toasted in butter&&12, 2, 12, , , , 20, 1, 2 (each), 4, 1 (each), , 1, 1/2, 1/2, 9, 2, 3, 1, 2&&, 5, , , , , 1, 5, 4, 4, 4, , 4, , 4, 4, 4, 4, 4, 4
Category: Appetizers
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