Page 65 - Masala E-magazine Vol 9 Issue 6 Junel - July 2018

PAN-SEARED

SCALLOPS

AL OOGOBISQUIDINK
TUILE C OC ONUTVEL OUTÉ

INGREDIENT S
3 Hokkaido Scallops
For caulifl ower purée:
500g of caulifl ower
100g of vegetable stock
85g of butter
3g of salt
For Parisian potatoes:
200g of potatoes, use a melon baller to
scoop out balls of potato
2 tbsp of butter
1/4 cup of chopped parsley
Salt and pepper to taste
For squid ink tuile:
10g of fl our
80ml of water
20ml of vegetable oil
5g of squid ink
Salt to taste
For coconut velouté:
1 tbsp of coconut or sunfl ower oil
6 green chillies, slit lengthways
Method: 3 garlic cloves, thinly sliced
2 medium onions or large shallots, thinly sliced
1. Pat the scallops with kitchen paper 1 small knob of fresh ginger, peeled and cut
to remove moisture and set aside. into julienne sticks
1/2 tsp of black mustard seeds
For the caulifl ower purée: 10 curry leaves
1/2 tsp of ground turmeric
1. Melt butter over medium-high heat in a large saucepan. 400ml of coconut milk
2. Add caulifl ower and vegetable stock. Cover the pan and bring Salt to taste
to a simmer for 5 to 6 minutes until caulifl ower is tender. For the garnish:
3. Uncover the pan and continue to simmer for 20 minutes. Coriander cress
Continue stirring until liquid is reduced by three-quarters.
4. Blend caulifl ower and liquid into a smooth purée and
season with salt. For coconut velouté:
For the Parisian potatoes: 1. Melt coconut oil in a frying pan, then add chilli, garlic,
1. Peel potatoes and place into a large bowl of cold water, then onions, ginger and mustard seeds, and cook over a
use a melon baller to scoop out small spheres of potato. medium-high heat until seeds begin to crackle.
2. Before cooking, drain the potatoes and dry them well with 2. Add the curry leaves and continue cooking for 3 to 5 minutes.
paper towels. 3. Add turmeric and salt for taste.
3. Preheat a large stainless-steel pan over medium-high heat. 4. Pour in coconut milk and simmer on low heat for
4. Melt butter in the pan and then add the potatoes (shake 10 minutes until the sauce thickens.
the pan to coat potatoes with butter). 5. Adjust seasoning according to your taste, then remove
5. Cook till golden and tender all the way through (approx. from heat.
15 minutes) and season with salt and pepper.
For scallops:
For the squid ink tuile:
1. Add butter and oil into a pan on high heat.
1. Combine all the ingredients in a bowl and whisk till it 2. Season the scallops with salt and pepper.
becomes one mixture. 3. When oil begins to smoke, add scallops to the pan and
2. Put into a squeeze top bottle and set aside. sear for approx. 1 minute each side until a golden brown
3. Heat frying pan with oil and squeeze mixture into the colour appears.
oil until it begins to crackle and solidify.
4. Carefully remove from the pan using a scraper. Then combine all the elements on a plate!

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