Seared Day Boat Scallops

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                                               Seared Day Boat Scallops
                 WITH CAULIFLOWER PUREE, SMOKED SEA TROUT CAVIAR, CHIVE OIL
 
 

 

 

 

FOOD+WINE PAIRING
I recommend serving this dish with a Chardonnay that has been fermented and aged in oak barrels. Such a wine will offer a buttery richness similar to the scallops and the puree, while the smoked caviar will match the "toasted" quality that comes from the charred barrels used to age the wine.
- Chef Mark Ayers


Mark Ayers - Executive Chef
Park Hyatt Carmel
Highlands Inn
120 Highlands Drive
Carmel, CA 93923
(831) 622.5455

INGREDIENTS
Serves 32 appetizers

  • 32 fresh scallops, size U-10
  • Smoked sea trout caviar
  • Cauliflower Puree
  • 4 oz. sweet onions, diced
  • 1 head cauliflower, chopped
  • 2 oz. shallots, minced
  • 1 qt. stock
  • 1 qt. cream
  • 2 Tbs. melted butter
  • Salt and pepper

CHIVE OIL

  • 2 bunches chives
  • 1 pt. grapeseed oil
  • Kosher salt (to taste)

RED WINE REDUCTION

  • 4 onions
  • 1/2 stalk celery
  • 4 carrots
  • 1 bottle dry red wine
  • 1/2 cup vegetable oil
  • 6 tomatoes, chopped
  • 2 gal.veal stock (or beef broth)

 

CAULIFLOWER PUREE
Make the puree first. Sweat onions and shallot in a little oil until they are translucent, then add the cauliflower, stock, and cream. Bring to a simmer and cook until the cauliflower is completely tender. Using a blender and working in small batches, puree the cauliflower mixture while adding melted butter. Pass the puree through a fine kitchen sieve (chinoise). Salt and pepper to taste, then set aside.

CHIVE OIL
To make the chive oil, blanch the chives in boiling water with the kosher salt, then shock in an ice bath. Blend with grapeseed oil for several minutes in blender and then pass through a coffee filter.

RED WINE REDUCTION
To make the red wine reduction, sweat the onion, celery and carrot in heated oil until they are nicely caramelized, then add the red wine and cook until the liquid is almost gone. Add the veal stock and tomatoes and bring to a simmer. Reduce the liquid by a little more than half, or to desired consistency. Set aside.

Rinse the scallops, pat dry with a paper towel and season with kosher salt. Heat the grapeseed oil nearly to the smoking point over high heat in a non-stick pan. Carefully place scallops in oil and do not move for approximately 2 minutes. When nicely browned, gently turn them over and sear the other side. Remove from heat and place on a paper towel to absorb any excess oil.

To serve, set each scallop on top of a small mound of cauliflower puree, glaze with wine sauce, and garnish with caviar. Drizzle plate with chive oil and garnish with chives (chopped or batons).

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