Breaded
Diver Scallops, Celery & Apple
Remoulade, Grilled Foie Gras, Caper Emulsion
By Chef Laurent Tourondel, Cello Restaurant, New York
Recipe
For Six
Celery
& Apple Remoulade Ingredients:
6 Scallops (U12 size)
2 slices White Bread (small cube)
6 oz. Celery Root (small dice)
1 Egg Wash (egg yolk + water)
1/2 Granny Smith Apple (small dice)
2 tbls. Flour
1/4 cup Mayonnaise
1/2 cup Clarified Butter
1 tbls. Dijon Mustard
6 slices - (1 1/2 oz. each) Foie Gras
1 tbls. Tarragon (chopped)
2 oz. Baby Parsley
Salt & Pepper
Caper
Emulsion Soy Sauce:
1/4 cup Mayonnaise
Juice of 1/2 Lemon
4 oz. Capers
1 oz. Lite Soy Sauce
1 tbls. Worcestershire Sauce
3 tbls. Olive Oil
To
Prepare the Celery & Apple Remoulade:
Combine all the ingredients and season with salt &
pepper.
To
Prepare the Soy Sauce:
Combine all the ingredients and season with salt &
pepper.
To
Prepare the Caper Emulsion:
Place the capers in a robot coupe and blend with 1/4 cup
of water until very smooth, strain through cloth to extract
all the juice. Combine with mayonnaise and worcestershire
sauce.
To
Prepare the Scallops & Foie Gras:
1. Season
the scallops with salt and pepper, dip one side of the
scallop into flour, egg wash, and bread cube. In a moderate
saute pan sear the scallops in clarified butter, bread
side first, to golden brown. Turn over the scallops and
finish cooking in an oven (400°F.) for 3 minutes (until
warm in the middle).
2. Season
the foie gras on both sides and cook on a hot grill for
45 seconds on each side.
To
Assemble the Plate:
Place a spoonful of the remoulade in the center of each
plate, topped with foie gras, the scallop and baby parsley.
Spoon the caper emulsion around the plate and drizzle
some of the soy sauce.
Chefs
Note:
The important part of this recipeis to get the bread crust
very crispy.
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