Sunday, November 29, 2009

SEARED SCALLOPS WITH CHAMPAIGN BEURRE BLANC SAUCE AND TOMATO FONDUE



















SEARED SCALLOP
3 Muscle scallop (without nerve)
1/2 Cup of all purpose flour
1 1/2 Tbsp vegetable oil
Salt and black pepper

PROCEDURE:
  • First season the scallops with salt and black pepper
  • Then cut the scallops in half following the round shape
  • Code the scallops with the flour and remember to shake the excess
  • In a very hot pan (almost smoking) add the oil and let the scallops caramalize or get this brown color on both sides
  • When they are brown on both sides take them out and let them rest (do not over cook your scallop they have to be medium well, brown outside and pink inside)
CHAMPAIGN BEURRE BLANC SAUCE
1 Shallot
500ml or 2 cups Champaign
Cold unsalted butter in small cubes (as needed)
Lemon juice (as needed)
Salt and black pepper

PROCEDURE:
  • Cut the shallots in small diced and put them in a regular pan
  • Add 425 ml of champaign bring to a boil and let it reduce until you get this syrup consistency
  • When is ready add the remaining champaign and let it rest for 5 minutes
  • Add the cold butter one by one until it thicks and emulsified
  • Seasoning with salt and black pepper
TOMATO FONDUE
2 Tomatoes diced
1 Tbsp Tomato paste
2 Clove Garlic
1 Shallot
1 1/2 Tbsp olive oil
Salt and black pepper


PROCEDURE:
  • Add the olive oil in a pot and sweat the shallot and the garlic until they are tender
  • Once the shallots and the garlic are ready add the tomato concase and the tomato paste
  • season with salt and pepper and let the tomato fondue cooks until have this chunky consistency
  • Adjust the seasoning again.
PLATTING

USE YOUR OWN IMAGINATION.