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Le Cordon Bleu News, 10/19/2015
Pan roast hand dived scallops with scallop roe powder, creamed leeks, poached apple balls, beet and apple tapioca, cider foam and samphire
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International Chef Day recipe

 

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About this recipe

To celebrate International Chefs Day on 20th October, the Le Cordon Bleu Chefs have created a gastronomic delicacy using a combination of traditional and modern techniques.

Pan roast hand dived scallops with scallop roe powder, creamed leeks, poached apple balls, beet and apple tapioca, cider foam and samphire

Serves: 4

Preparation time: about 3 hours 30 minutes

In this recipe:

  • leeks
  • hand dived scallops
  • Granny Smith apple
  • tapioca
  • beet

 

 

   

Ingredients

Principle ingredients
6 large hand dived scallops in their shells
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10 g butter
salt
Creamed leeks
2 leeks
20 g butter
50 ml whipping cream
salt and pepper
Poached apple balls
1 Granny Smith apple
1 tsp lemon juice
50 ml cider
1 tsp sugar

Beet and apple tapioca
2 medium beets (beetroot)
1 Granny Smith apple
50 g tapioca
100 ml beet (beetroot) juice
salt and pepper
Cider foam
1 shallot
1 celery stalk
20 g butter
100 ml cider
100 ml fish stock
50 ml milk
50 ml whipping cream
2 tsp lecithin
salt and pepper
Garniture
40 g samphire
10 g butter


Note: 1 dehydrator, 1 sous vide machine and 1 vacuum bag, spice (or coffee) grinder

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Method

  1. Pan roast hand dived scallops with scallop roe powder: Set dehydrator at 50?C. Open and prepare the scallops, reserving the roe and skirt. Using a paper towel, pat the scallops dry, cut in half and refrigerate. Wash the skirt in three changes of water and refrigerate. Transfer the roe onto a silicone sheet and dehydrate until all the moisture has been removed, about 3 hours. Blend dried roe using a spice (coffee) grinder until a powder consistency is achieved. Set aside.
  2. Creamed leeks: Thinly slice leeks and sweat in butter until soft, about 10 minutes. Add cream and season.
  3. Poached apple balls: Set water bath to 62.5°C. Peel apple then using a small Parisian cutter (melon baller) cut apple into small balls. Transfer into a vacuum bag with lemon juice, cider and sugar. Cook in a water bath for 25 minutes, then refresh in iced water.
  4. Beet and apple tapioca: Boil beets whole in salted water until tender, about 10 minutes. Allow to cool, peel and cut into small precise cubes no larger than 3 mm square (brunoise). Place tapioca in a pan with the beet juice. Bring to a simmer and cook whisking occasionally until the tapioca is translucent and tender, about 20 minutes. Cut apple into small precise cubes no larger than 3 mm square (brunoise) and stir into the tapioca together with the beets brunoise. Keep warm.
  5. Cider foam: Finely slice shallot and celery and sweat in butter until soft, about 10 minutes. Add cider, fish stock and reserved scallop skirt. Bring to a boil, decrease to a simmer and reduce by half, about 30 minutes. Strain through a china cap sieve. Add milk, cream, lecithin, salt and pepper and aerate the cider foam using a hand blender until frothy. Keep warm.
  6. Samphire: Blanch samphire in salted boiling water for 1 minute and refresh.
  7. Sear the scallops in butter until golden brown, turning once (about 2 to 3 minutes depending on their size). Season with salt and the reserved scallop roe powder.
  8. To serve: In separate pans reheat the creamed leeks, poached apple balls and samphire in butter. Place a quenelle of creamed leeks to one side of the plate. Spoon the beetroot and apple tapioca around the other side of the quenelle. Arrange the poached apple balls and samphire around the plate. Top each plate with 3 pieces of scallop and a line of cider foam.

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Wine Pairing

In this dish, the sea meets the countryside. So often discarded, the roe is put to good use to provide a tasty seasoning. The Granny Smith apple and the samphire provide a welcome crunch and the leeks a mellowing touch. Let celebrate the autumn with a seasonal drink; and for once we don’t mean wine! We pick a cider but something very special, Argelette “Sydre Grand Cru” Eric Bordelet Vintage 2013. It is a blend of 19 varieties of apples which are sour, sweet and bitter grown on old gnarled trees under biodynamic principals. This unique blend makes for a very complex, elegant and savoury palate. This will toy with the earthy, fruity flavours of the garnish while complimenting the richness of the scallops. Alternatively you may use the cider you are cooking with, but please don’t cook with Argelette!

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