Seared
Scallops With Ossetra Caviar And Potato-Chive Mousseline
Ingredients:
Potatoes 450
g, peeled and cut in half
Kosher Salt
10 g
Butter 60
g, room temp.
Milk 50 ml
Chives 7 g,
fresh, chopped
Salt
Fresh White
Pepper
Scallops 8
each, about 230 g salted and peppered
Olive Oil 5
ml
Lemon Juice
from one lemon
osetra caviar 56 g
Put the
potatoes in a saucepan, cover with cold water, and add the salt.
Bring to a
boil over high heat and then turn heat down to medium-low and simmer.
Cook the
potatoes for about 20 minutes, until soft when pierced with a fork.
Drain the
potatoes into a fine mesh sieve and then press them through the sieve back into
the saucepan (you can use a food mill or ricer, but the texture will not be as
fine).
Stir in the
butter and milk and reheat the potato mixture over low heat.
Add the
chives, salt, and pepper.
Keep warm
until ready to serve.
Scallops
Pat the
scallops dry, cut in half horizontally (into 2 medallions), and season with
salt and white pepper.
Pour the
oil into a heavy skillet and set over high heat until the oil is shimmering.
Carefully
add the scallops to the hot skillet and sauté for 2 minutes on one side until
golden brown and just cooked through.
Remove
scallops and transfer to a warm plate.
Turn down
the heat to low and add the lemon juice to the skillet.
Stirring
with a wooden spoon, deglaze the skillet so that any solids have dissolved.
Using a
fine mesh strainer, strain the liquid from the skillet into a gravy boat or
serving cup.
Serve
Place about
1 teaspoon of the potato puree in the center of each small plate or scallop
shell.
Place a
scallop on top (browned-side up) and evenly distribute the ossetra caviar on
top of the scallops.
Drizzle the
lemon sauce from the skillet around the potato puree on each plate.
Credits for
recipe: "The Waldorf-Astoria Cookbook", by John Doherty-John Harrison
Recipe Source: https://www.finedininglovers.com/recipes/appetizer/seared-scallops-osetra-caviar-and-potato-chive-mousseline
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