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Caramelised scallops and a caramelised shallot puree with spring green
Introduce
Chef :
Santy CoyCaramelised scallops and a caramelised shallot puree with spring green
Masterchef Australia’s recipe
Ingredient
Food ration :
Serves 4 servingsCooking time :
1 hour
2 tbsp
grape seed oil
1 tsp
lemon juice
2 tsp
olive oil
40 g
unsalted butter
150 ml
double cream
2 tbsp
caster sugar
Cooking instructions
* Step 1
Preheat oven to 180ºC
* Step 2
For the Tarragon oil:
* Step 3
Blanch the tarragon and parsley leaves until vibrant green, about 20 - 30 seconds. Immediately remove from the water and submerge into an ice bath. Once cold, remove from the ice bath, wrap in paper tower and squeeze out as much as water as possible.
* Step 4
Place the blanched herbs, grape seed oil and lemon juice into a blender and blend for 1 minute on a high. Pour through a sieve lined with 3 layers of cheesecloth.
* Step 5
Set aside to allow oil to strain through. Season with salt and pepper, to taste, then transfer the oil to a squeeze bottle and place into the fridge.
* Step 6
For the prosciutto crumb:
* Step 7
Tear the prosciutto into pieces and place into a blender and pulse to a fine crumb. Set aside.
* Step 8
For asparagus curls:
* Step 9
Using vegetable peeler and starting just under the asparagus head, peel 10 thin strips from each stem.
* Step 10
Starting with the widest end, curl each strip around your index finger and carefully slide off. Repeat until you have 20 curls. Place onto paper tower and set aside at room temperature.
* Step 11
For the fresh garden peas:
* Step 12
For the caramelise shallot puree:
* Step 13
Slowly pour in the double cream and reduce the heat to medium. Allow to simmer for 3-4 minutes. Remove from the heat and transfer the shallots and cream to a blender and process until smooth and creamy.
* Step 14
Pass through a fine sieve then season with salt and white pepper. Cover and set aside.
* Step 15
For the caramelised fennel:
* Step 16
Heat a medium frypan on a medium high heat. Add grape seed oil and when hot, add fennel and cook, stirring, until fennel is cooked through and is well caramelised.
* Step 17
Remove the frypan from the heat and season the fennel with the lemon juice, salt and pepper, to taste. Set aside.
* Step 18
For the pan seared scallops:
* Step 19
Turn scallops over and cook until just cooked through and the internal temperature of the scallops reached 55ºC.
* Step 20
Remove scallops from the pan and place onto paper towel. Repeat with remaining scallops.
* Step 21
To finish the dish:
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