Scallop* Recipe
potato gnocchi • pickled raisin • cauliflower • spinach • duck confit • Thai basil beurre blanc
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Pickled Raisins
In a small saucepan, combine vinegar and raisins. Heat until it simmers, then remove from heat and let cool. Drain and set aside.
- 2
Gnocchi
Cook the potato gnocchi in salted boiling water until they float to the surface. Drain and set aside.
- 3
Cauliflower Purée
Steam the cauliflower until tender. Blend with a little salt and pepper until smooth. Set aside.
- 4
Duck Confit
Heat duck confit in a pan until warmed through and crispy. Shred into pieces and set aside.
- 5
- 6
Thai Basil Beurre Blanc
In a saucepan, reduce white wine by half. Whisk in cold butter until emulsified, then stir in chopped Thai basil. Season with salt and pepper.
- 7
Assembly
On a plate, spread cauliflower purée, add gnocchi, top with scallops, shredded duck confit, pickled raisins, and drizzle with Thai basil beurre blanc. Garnish with fresh spinach and additional Thai basil if desired.
