Scallop Recipe

Preparation Steps

1. 1

   Make the Vichyssoise

   In a large pot, heat olive oil over medium heat. Add the leeks and potatoes, and sauté until soft (about 5 minutes). Add the stock, bring to a boil, and then reduce to a simmer for 20 minutes. Blend until smooth, then stir in the heavy cream. Season with salt and black pepper to taste. Chill in the refrigerator.

2. 2

   Prepare the Ham Hock Demi

   In another pot, place the ham hock and cover with water. Bring to a boil, then reduce to a simmer for about 2 hours, or until the meat is tender. Remove the ham hock, shred the meat, and return it to the pot, reducing the liquid until it thickens slightly. Season to taste.

3. 3

   Sear the Scallops

   Heat a skillet over high heat and add a little olive oil. Season the scallops with salt and pepper. Sear the scallops for about 2-3 minutes on each side until they are golden brown and cooked through.

4. 4

   Plate the Dish

   In a shallow bowl, ladle the chilled vichyssoise. Place 2-3 scallops in the center, drizzle with ham hock demi, and garnish with dehydrated salmon roe and chopped chives.