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Receta Seared Scallops With Choucroute Of Bacon
by Global Cookbook

Seared Scallops With Choucroute Of Bacon
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Ingredientes

  • 12 x scallops
  • 2 c. choucroute, (as per separate recipe)
  • 1/2 c. green peas, pre-blanched
  • 1/2 c. diced carrot, pre-blanched
  • 1/4 c. chicken stock
  •     Bacon Foam
  • 1 c. chicken stock
  • 2 x strips smoked bacon
  • 1 c. heavy cream
  • 1 Tbsp. butter
  •     Parsley Oil
  • 4 c. flat-leaf parsley
  • 1 c. grape seed oil

Direcciones

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large ovenproof skillet over medium heat, add in Parsley oil (see recipe).
  3. Season scallops lightly with salt and freshly grnd white pepper on both sides.
  4. Place in warm pan and sear one side till a dark, golden.
  5. Turn scallops over and place skillet in oven.
  6. For medium-rare, the scallops will take 2 to 3 min.
  7. Remove from oven and allow scallops to rest for another 2 to 3 min.
  8. In a small pot add in choucroute, green peas, carrots and 1/4 c. of chicken stock.
  9. Allow to heat thoroughly.
  10. Adjust seasoning and keep hot.
  11. Bacon Foam:In a small saucepot bring chicken stock and bacon to a boil.
  12. Continue to boil for 1 to 1-1/2 min.
  13. Strain into another saucepot and add in cream.
  14. Bring to a boil for 3 min. Remove from heat and whisk in butter.
  15. Season and keep hot.
  16. Parsley Oil:Blanch herbs briefly in boiling water.
  17. Shock in ice water to preserve colour.
  18. Dry thoroughly on paper towel.
  19. Place in blender with oil and puree.
  20. Transfer to a stainless steel or possibly glass bowl and chill overnight.
  21. Strain the next day through a cheesecloth-lined sieve.
  22. Chill till ready to use.
  23. Preparation:On individual plates spoon a little choucroute.
  24. Place a few scallops on top and season with a little coarse salt.
  25. With hand-held blender whip up bacon sauce to a froth.
  26. Spoon foam around and drizzle with a little parsley oil.
  27. Serve immediately.