Chandon, Chef Perry Hoffman
Seared Day Boat Scallops, Stewed Kumquats, Onion Puree
This savory-sweet Seared Day Boat Scallop and Stewed Kumquat with Onion Purée recipe is practically guaranteed to leave you wanting more. Developed by étoile Restaurant Chef Perry Hoffman exclusively for Prestige Members to pair with Chandon wines.
For the Scallops:
- 16 each medium sized fresh dry pack day boat scallops (remove the mussel)
- 2 Tablespoons Clarified butter (for searing)
- 2 Tablespoons whole butter (for basting)
- salt and pepper over the scallops
Procedure: Season both sides of the scallops with salt and pepper. Place two large sauté pans over high heat, add in the clarified butter. Heat till it just starts to smoke. Add in the scallops, presentation side down. Sear for about 2 min or so to allow nice color to develop. Try to get the fish as caramelized as possible without burning it., add butter and baste the scallops. Take the scallops out of the pan, and place of paper towels to drain off liquid.
- 5 each large yellow onion (sliced)
- 1 pound butter
- ½ cup heavy cream
- ½ cup sake
Procedure: In a sauce pot melt butter, add in onions and sweat on low till onions are soft about 45 min. being careful not to brown the onion. Add in cream and bring back to a simmer for a few minutes. Place onion mixture in a blender and blend until smooth adding the sake while blending. Season with salt to taste. Pass through a fine mesh strainer to remove impurities. Cool or keep hot if close to serving.
- 15 each kumkuats (each one sliced into 3 coins and seeded)
- 3/4 cup orange juice
- 2 Tablespoons sugar
- 1 pod of star anise
Procedure: In a sauce pan add orange juice, sugar, and star anise and reduce by 25% over medium heat, add in kumquats and reduce to au sec (about 7min) remove from heat.
Garnish: Picked chervil sprigs
To assemble: on a desired plate or bowl place onion puree down in the center, followed by scallops, garnish each scallop with a warm kumquat, and scatter chervil sprigs for garnish. Enjoy!