Maine Scallop Recipe
hazelnuts, sunchoke espuma and confit, charred scallion vinaigrette
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Sunchoke Espuma
Peel and chop the sunchokes into small pieces. In a pot, cover the sunchokes with water and a pinch of salt. Simmer for about 20 minutes until tender. Drain and transfer to a blender with the heavy cream. Blend until smooth and pass through a fine sieve. Keep warm.
- 2
Toast the Hazelnuts
Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast in the oven for about 10-12 minutes until golden brown. Allow to cool, then chop coarsely.
- 3
Make the Charred Scallion Vinaigrette
Heat a grill or grill pan over high heat. Char the scallions until they are blackened, about 3-4 minutes. Remove from heat, chop finely, and mix with olive oil, red wine vinegar, salt, and black pepper.
- 4
Cook the Scallops
In a hot skillet, add a tablespoon of olive oil. Season the scallops with salt and black pepper. Sear the scallops for about 2-3 minutes on each side until golden brown and cooked through. Remove from heat.
- 5
Plating the Dish
On each plate, create a base with the warm sunchoke espuma. Arrange the cooked scallops on top, then sprinkle with toasted hazelnuts. Drizzle the charred scallion vinaigrette over the dish before serving.