7/31/2019 Fish - Seared Scallops With Variations of Onion

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Seared Scallops with variations of onion

Scallops 8

Onion bhaji 24

Onion puree 200g

Port cooked baby onions 24

Crispy onion rings 16

Lentils du puy 200g

Lemongrass sauce 100ml

Chervil

To serve

1.  Ensure all the components are warm/hot and ready to serve at the same time.

2.  Put onion puree on the plate in three neat pools and pull through each one with a spoon.

3.  Place a small amount of the lentils and sultanas around the plate in three neat piles.

4.  Add three of the mini onion bhaji’s and three of the baby port onions. 

5.  Place on the seared scallops

6.  Spoon on a little of the lemon grass sauce in its foam form.

7.  Place a little chervil on the top of each bhaji

8.  Arrange two of the crispy onion rings so that they lean against the scallops giving the dish height.

9.  Serve immediately

Onion bhaji

White onions 3Mild curry powder 2tbsp

Passion fruit juice 100ml

Chopped coriander leaves

Oil 2tbsp

Cornflour 2tbsp

White raisins 20

Lime juice 1

Tempura batter

Plain flour 100g

Cornflour 100g

Salt 15g

Baking powder 15g

Water 250ml

1.  Peel and chop the onions.

2.  Cook the finely chopped onion in a thick bottomed pan with the oil.

3.  Cook until soft and lightly coloured.

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4.  Add the curry powder, raisins, passion fruit juice and Cornflour. 

5.  Continue to cook for 3 minutes until the cornflour starts to thicken the mixture. 

6.  Season with salt, pepper and chopped coriander. 

7.  Leave to cool in the fridge. 

8.  Place mixture in a piping bag and pipe straight lines about 2cm thick onto greaseproof paper then

freeze. 

9.  When frozen cut into 2cm chunks. 

10. Mix together all ingredients for the tempura batter. 

11. Dip the bhaji chunks into the batter and deep fry in oil at 190 °C until golden brown. 

Onion puree 

Large white onions 4

Butter 100g

Sherry vinegar 20ml

Lemon juice To taste

Salt and pepper To taste

1.  Cook onions in butter and sherry vinegar until very soft.

2.  Liquidise and pass through a fine sieve.

3.  Season with salt, pepper and lemon juice.

Onions cooked in red wine and port 

Baby onions 8

Red wine 150ml

Port 150ml

Butter 50g

Salt and pepper

1.  Place onions in a small deep sided pan and cover with red wine and port and put in the butter.

2.  Top up with a little water if the onions are not quite covered in liquid.

3.  Boil until the onions are soft and the liquid has reduced to a syrupy consistency glazing the onions.

The Sauce 

Ripe plum tomatoes 8

Lemon grass stick 1

Lecithian 1tbsp

Salt and pepper

1.  Blend the tomatoes and lemon grass in a food processor and drain in a muslin cloth overnight until all

the clear liquid drops out of the tomatoes then add the lecithian, warm gently and season. Blend until

a foam is formed.

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Lentils 

Lentils du puy 75g

Golden sultanas 100g

Bouquet Garnie 1

Fish stock 200ml

White wine 50ml

Honey 1tsp

Olive oil 1tbsp

Salt and pepper To taste

1.  Place the washed lentils, golden sultanas, bouquet garnie, fish stock and white wine in a pan and bring

to the boil. Gently simmer until the lentils are just cooked through.

2.  Strain off any remaining liquid.

3.  Toss the lentils and sultanas with the honey and olive oil and season to taste.

Crispy onion rings 

Large white onions 1

Clarified Butter 100g

Corn flour To dust

1.  Using a mandolin very thinly slice the onions into rings.

2.  Place them in boiling water for a minute to soften then refresh.

3.  Dry the blanched onion rings

4.  Lightly dust in cornflour

5.  In a heavy bottomed skillet pan warm the clarified butter.

6.  Carefully place the onion rings into the pan so that they form a long thin oval shape and fry until

crisp.

7.  Carefully remove and place onto paper towel to remove excess grease.

Scallopes 

Scallops large 8

Olive oilSalt and pepper

Lemon juice

1.  Sear the scallops in a non stick pan with a little olive oil until golden brown. Approximately 2

minutes.

2.  Then turn over onto the other side and cook for a further 1 minute, then allow to rest.

3.  The scallop should not be hot in the middle. It should be just warm. Season with salt and pepper and

a little squeeze of lemon juice.