Post by marlaoh on Jan 24, 2004 10:24:49 GMT -6
Three Bird's Sea Scallops
SEARED SEA SCALLOPS, CELERY ROOT PUREE, CARAMILIZED FENNEL, CURED TOMATOES, CHERVIL OIL, TOMATO REDUCTION
Serves four
SCALLOPS:
16 u10 sea scallops, 2 per skewer, 2 skewers per person
Licorice Root or Bamboo Skewers
Salt
Cayenne pepper
CELERY ROOT PUREE:
1 lb. Celery Root, peeled and diced
¼ lb. Potatoes, peeled and diced
Milk as needed
Cream as needed
Butter as needed
Salt to taste
CARAMELIZED FENNEL:
6 pieces Baby fennel or 2 bulbs, sliced into 12 pieces
Canola oil,
Salt as needed
1 Tablespoon Sugar
CURED TOMATOES
6 Roma Tomatoes cut in half
3 cloves Garlic, chopped
3 – 4 sprigs fresh Thyme or 1 teaspoon dried
Olive oil
Salt to taste
Pepper to taste
CHERVIL OIL:
1 cup fresh Chervil
½ cup Neutral oil
Cheese cloth or coffee filter
TOMATO REDUCTION:
2 medium tomatoes diced
½ cup white wine
SEARED SEA SCALLOPS, CELERY ROOT PUREE, CARAMILIZED FENNEL, CURED TOMATOES, CHERVIL OIL, TOMATO REDUCTION
Serves four
SCALLOPS:
16 u10 sea scallops, 2 per skewer, 2 skewers per person
Licorice Root or Bamboo Skewers
Salt
Cayenne pepper
CELERY ROOT PUREE:
1 lb. Celery Root, peeled and diced
¼ lb. Potatoes, peeled and diced
Milk as needed
Cream as needed
Butter as needed
Salt to taste
CARAMELIZED FENNEL:
6 pieces Baby fennel or 2 bulbs, sliced into 12 pieces
Canola oil,
Salt as needed
1 Tablespoon Sugar
CURED TOMATOES
6 Roma Tomatoes cut in half
3 cloves Garlic, chopped
3 – 4 sprigs fresh Thyme or 1 teaspoon dried
Olive oil
Salt to taste
Pepper to taste
CHERVIL OIL:
1 cup fresh Chervil
½ cup Neutral oil
Cheese cloth or coffee filter
TOMATO REDUCTION:
2 medium tomatoes diced
½ cup white wine