Recipe

Pan Seared King Salmon And Diver Scallop With Sauce Piperade And A Horseradish Emulsion Recipe

Add Step-by-Step Photos	Ironchef / All my dishes 1 year, 1 month ago Piperade is a sauce from the Basque region of France. The region sits right on the border of France and Spain below the Pyrenees. I love serving this sauce with seafood. The sauce is better when it is made a few hours a head so the flavors can meld. ... More Prep:40m Cook:6m Servings:8	Ironchef
	salmon scallops piperade tomato fennel serrano spicy basque

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Ingredients

For the Piperade:

1 1/2 oz. Spanish Olive Oil

1 Sweet Onion, finely diced

1 Tbsp. Garlic, finely minced

1 Fennel Bulb, finely diced

1 Red Bell Pepper, finely diced

4-5 Vine Ripened Tomatoes, seeds removed and finely diced

1 Serrano chili, roasted and finely diced

Sherry Vinegar, to taste

Smoked Paprika, to taste

Kosher Salt, to taste

Finely minced Chives

For the Horseradish Emulsion:

2 cups Water

2/3 cup prepared Horseradish

4 oz. unsalted butter

Kosher salt to taste

2 tsp. Lecithin

For the Seafood:

8 ea., 5 oz. fillets, fresh King Salmon, rolled into a roulade and held with a wooden skewer to hold its shape (optional)

8 ea., U-10 Diver Scallops, scored on one side

Kosher Salt

Cooking Oil

Directions

For the Piperade:

Pre-heat oven to 400 degrees F. Lightly coat the serrano chili with some oil, place on a pan, and roast until all sides are charred and the skin is peeling away. This can also be done over a grill or open flame. Place the chili in a bowl and cover with plastic wrap for 5 minutes so that the steam will help the skin pull away. When cool, peel, remove seeds, and finely dice. Meanwhile, heat the olive oil in a large saute pan on medium high. Add the onion and garlic, and cook until the onion is translucent and tender, but do not brown. Add the fennel and bell pepper, and cook until tender. Add the tomatoes and serrano chili, and cook until the tomatoes are soft but still have a little shape. Season to taste with the sherry vinegar, smoked paprika, and kosher salt. Reserve and re-heat when needed. Add chives just before plating.

For the Horseradish Emulsion:

Heat the water and butter until the butter is dissolved and the mixture is hot. Whisk in the horseradish, lecithin, and a fair amount of salt. Aerate the liquid with an immersion blender to form the foam. Taste the foam and adjust seasoning. Add more horseradish and salt if needed, add butter to balance if too bitter. The foam should be intensely flavored or else it won't stand up against the piperade. Keep warm, and heat to 120-130 degrees F to foam.

For the Seafood:

Pre-heat oven to 400 degrees F. Heat oil on high. Season the salmon and scallop with kosher salt. Sear both seafoods on one side (add scallop scored side down) until golden brown. Turn over, briefly sear on bottom and finish in oven until medium rare doneness, about 3 minutes. Serve with the piperade sauce and horseradish emulsion.

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