Butter Poached Diver Scallops with a Grape Tomato and Japanese Cucumber Salad Lemon-Garlic Oil Parmigiano Reggiano Foam
From ironchef 16 years agoIngredients
- For the scallops shopping list
- 12 U-10 Diver scallops, best quality you can find, scored on one side shopping list
- 5-6 cups water (enough to cover the scallops when they are immersed in the poaching liquid shopping list
- 8 Tbsp. unsalted butter shopping list
- 3 Tbsp. extra virgin olive oil shopping list
- kosher salt shopping list
- For the salad/oil: shopping list
- 24 each, grape tomatoes, halved shopping list
- 1 Japanese cucumber, peeled, seeds removed, cut into 1/8" dice shopping list
- 2 tsp. Fresh thyme shopping list
- 3 cloves fresh garlic shopping list
- Fresh lemon juice to taste shopping list
- kosher salt to taste shopping list
- extra virgin olive oil shopping list
- For the Parmesan Foam shopping list
- 1/2 cup heavy cream shopping list
- 3/4 cup water shopping list
- 1 cup finely grated parmigiano Reggiano shopping list
- kosher salt to taste shopping list
- 1 1/2 tsp. Lecithin shopping list
How to make it
- In a non-reactive container, combine the tomatoes, cucumber, and thyme with enough EVOO to cover. Smash the garlic cloves, rough chop them, then add salt and using the flat of a chef's knife, make a paste with the garlic and salt then add to the oil. Season the salad to taste with fresh lemon juice and salt then let the vegetables marinate for at least two hours or overnight. Bring to room temperature before serving.
- In a large sauce pan, combine the cream and water and heat over medium until hot. Whisk in the cheese until it is incorporated into the liquid. Season to taste with salt (the liquid should be fairly salty or else when you foam it there won't be as much flavor), whisk in the lecithin and keep warm. The cheese wil eventually clump but don't worry about it.
- In a large skillet, heat the water for the poaching liquid along with the butter and olive oil until 160 degrees. Season the poaching liquid with salt (it should taste like salt water, similar to pasta cooking water. Place the scallops in the poaching liquid and cook until about medium doneness. Try to maintain a consistent water temperature. Remove the scallops and place on paper towels to dry.
- To plate, place two scallops in a bowl or plate. Spoon some of the salad as well as the infused oil on and around the scallops. Using an immersion blender, foam the parmesan liquid and spoon on top of the scallops and serve immediately.
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