Scallops Leaving The Home

by Sergio Sanz Blanco

Ingredients

Scallops
1kg Sashimi scallops

Guindilla’s jelly
2 units Shallots
1/2 unit White onions
80g Guindillas
0.5ltr Brine from the guindilla’s pot
Salt and sugar – to taste 

Prunes and black pudding sauce
250ml Water
3 units Dried prunes
30g Black pudding
Salt and black pepper
3g Smoked paprika
20g Evoo (luca)

Celeriac purée
600g Celeriac, diced in large pieces
2 units Banana shallots, finely chopped 
1 Clove of garlic, finely chopped
20ml White wine
1ltr Water

Red painting sauce
250ml Water
6 units Prunes
Salt 
3g Smoked paprika
20g Evoo

Lentils
60g Celeriac purée
20g Prune and black pudding sauce 
0.5g Agar-agar
Water 

Crunchy lentils 
250g Orange lentils
1ltr Water
1 Keffir lime leaf
Black pepper

Other
5g Plankton
50g Kale cabbage 
Olive oil
Truffle vinaigrette – To taste. See base recipe 



Method

To make the scallops:
1. Place the scallops in a pre-heated frying pan with a little oil over a medium heat. Sear them on both sides until golden brown, gradually increasing the heat as they start to cook. (Tip: Make sure that the pan isn’t too hot initially as you don’t want them to be overcooked on the outside and raw in the middle.) 
2. Brush the scallops with the black pudding sauce and drizzle over some truffle vinaigrette.
3. Finish cooking them in the salamander (approx. 61°C core). (Note: If you’re cooking this recipe at home and don’t have a salamander, this stage is optional. Instead, finish the cooking process in the pan.)

To make guindilla’s jelly:    
1. 
In a pan full of boiling water, cook the vegetables and guindilla for 5mins.
2. Add salt and sugar. (Very important.)
3. Pass through a fine sieve and add agar-agar. Mix well.
4. Return to the saucepan and bring to the boil.
5. Pour into a container and allow to cool to room temperature.
6. Once the mixture has cooled and thickened, use a melon baller to shape demi-spheres of the jelly.

To make the celeriac purée:
1. Cook the garlic and banana shallots in a little oil. Add the white wine and celeriac. 
2. As they begin to brown and soften, add water. Continue to cook.
3. Once cooked, blend the mixture together. Then pass through a fine sieve. Season with salt and pepper.

To make the prune and black pudding sauce:
1.
 Place all of the ingredients (except the black pudding) into a saucepan, bring to a boil and cook for 30mins.   
2. Pour the mixture into a blender and blend. Pass through a fine sieve.
3. Return the sauce to the pan. Add the diced black pudding. Bring to a boil and cook for a further 5mins.
4. Pass through a fine sieve.
    
To make the lentils:    
1. 
Mix together the celeriac purée and the prune and black pudding sauce. 
2. Use a pipette and a cold tray to drip small droplets of the agar-agar and water into the mixture.
3. Allow the lentils to cool on the tray. Then remove using a spatula.

To make the crunchy lentils:    
1. 
Hydrate the lentils for 24hrs in the water, with the kefir lime leaf.
2. Once hydrated, dry, removing the excess water and patting dry with a clean cloth.
3. Blend. If too dry, add a little of the excess water to loosen the mixture just enough to facilitate the blending process. Season with salt and black pepper.
4. Place a layer of baking paper on the work surface. Pour on the lentils and cover with another sheet of baking paper. Roll the lentils out into a very thin layer between the 2 sheets of paper.
5. Take segments of the lentil sheet and deep fry until crunchy.

To make the plankton: 
1. 
Hydrate the sponge in some water and several drops of olive oil.

To make the red painting sauce:
1. 
Use a blender to blend all of the ingredients together.
2. Transfer the mixture to a pan and cook until warm. 

Serves 10


Sergio Sanz Blanco is the Executive Chef at Ametsa restaurant in COMO The Halkin Hotel.




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