Seared Scallops with a hazelnut vinaigrette served with a pickled cucumber mat, madumbe and vanilla puree, snoek pate & a celery and port-jelly salad

 

seared_scullops

EQUIPMENT: Pots, Pan, chinoix,

 
INGREDIENTS:

Seared Scallops:

8 fresh scallops
30ml   oil
10g      butter
Salt & pepper
16ml   black lump fish caviar
8ml      lemon zest
8ml      6 day old celery micro greens

Hazelnut vinaigrette:

8 toasted hazelnuts, skinned
60ml hazelnut oil
40ml white wine vinegar
2ml smoked salt
2ml ground black pepper

Madumbe & vanilla puree:

350g   Madumbes, peeled
1L chicken stock
80g butter
1 vanilla pod

Pickled cucumber mat:

1 cucumber, peeled
70ml spirit vinegar
50ml vegetable oil
30ml sugar
15ml cumin seeds, toasted
10ml salt

Snoek pate:

200g fresh, un-smoked snoek
100ml full cream milk
1 bouquet garni
1 carrot, chopped roughly
1 rib celery, diced
1 onion, quartered
30ml olive oil
2 spring onions, di-cut
Salt & pepper

Port jelly:

500ml port
60g sugar
2 leaves gelatine

Celery Salad:

2 ribs celery
20 small rosa tomatoes
¼ red onion, brunoise
30 coriander micro greens

METHOD:

 

Seared Scallops:

  1. Heat a non-stick pan and add oil and butter
  2. Sear the scallops on a high heat for approximately 2 minutes per side until just cooked through

Hazelnut vinaigrette:

 

  1. Chop the hazelnuts and mix all ingredients together, season well and set aside

Madumbe & vanilla puree:

 

  1. Chop the madumbes and boil gently in the stock until completely tender
  2. Drain the vegetables and retain the stock
  3. Place the soft madumbe into a chinoix and pass it, scrape the vanilla seeds into the puree and then correct the consistency with the retained stock
  4. Season well

Pickled cucumber mat:

 

  1. Cut the cucumber into long strips discarding the seeds
  2. Cut the strips into blocks approximately 5cm x 2.5cm
  3. Mix the vinegar, oil, sugar, salt and spice together and pour it over the cucumber
  4. Allow to rest overnight to pickle

Snoek pate:

 

  1. Poach the snoek in the milk with the bouquet garni and stock vegetables
  2. Once cooked remove the fish and chop gently until a fine pate forms
  3. Mix in the spring onion and season well.

Port jelly:

 

  1. Mix the port and sugar together and reduce by half
  2. Sponge the gelatine in a little water and add to the hot port mixture
  3. Pour into an oiled tray and allow to set
  4. Cut out perfect squares

Celery salad:

 

  1. Peel the celery
  2. Use the peeler to remove long thin strips of flesh from the ribs, blanche these then place them in ice water
  3. Cut the remaining celery on the dias
  4. Peel the tomatoes

ASSEMBLY:

 

  1. Place the celery ribbons, di cuts, tomatoes and jelly together on the plate to form a salad, garnish with coriander micro greens and dress with hazelnut dressing
  2. Lay 3 pieces of cucumber onto the plate with a little pickling liquor
  3. Set the scallops beside the cucumber and top each with 2 ml of lumpfish caviar, a little lemon zest and 2ml of baby celery micro greens
  4. Quenelle the snoek pate and madumbe puree and set beside the scallops, season well
  5. Dress the scallops and plate with hazelnut dressing.
  6. Serve

 

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