Recipe

Butter Poached Diver Scallops With A Grape Tomato And Japanese Cucumber Salad Lemon-garlic Oil Parmigiano Reggiano Foam Recipe

Add Step-by-Step Photos	Ironchef / All my dishes 1 year, 2 months ago Don't really know how to describe this dish. Just taking flavors that tastes good and incorporating my own interpretation. You can also pan sear the scallops if you don't want to make the poaching liquid. Prep:30m Cook:120m Servings:6	Ironchef
	scallops tomato fusion foam parmesan parmigiano reggiano molecular gastronomy poach poaching butterpoached mediterranean

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Ingredients

For the scallops

12 U-10 Diver Scallops, best quality you can find, scored on one side

5-6 cups water (enough to cover the scallops when they are immersed in the poaching liquid

8 Tbsp. Unsalted Butter

3 Tbsp. Extra Virgin Olive Oil

Kosher Salt

For the salad/oil:

24 each, Grape Tomatoes, halved

1 Japanese Cucumber, peeled, seeds removed, cut into 1/8" dice

2 tsp. Fresh Thyme

3 cloves Fresh Garlic

Fresh Lemon Juice to taste

Kosher salt to taste

Extra Virgin Olive Oil

For the Parmesan Foam

1/2 cup Heavy Cream

3/4 cup Water

1 cup finely grated Parmigiano Reggiano

Kosher Salt to taste

1 1/2 tsp. Lecithin

Directions

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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Comments

nikchick 1 year, 2 months ago said:
WOW! You had me at "butter poached diver scallops"! Where does one get lecithin? I've only ever seen it as an added ingredient or in capsules.

ironchef 1 year, 2 months ago said:
Lecithin can be found in health food stores by the vitamins and other supplements. It basically acts as a stabilizer for the foam.

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