caramelized scallops on a spinach and parsley puree, maple bacon cubes, sweet potatoes barleyotto
Vegetables and Fruits, Fish, Seafood & Shellfish, Pork, Gluten free, Brunch, BBQ
One side pan seared scallop flamed with local Gin.
IngredientsRecipe for 4
Parsley and spinach puree
Sweet potatoes barleyotto
- Salt and pepper
- Vegetable oil
- Olive oil
Preparation time: 45 min
Preheat your oven at 375 °F
Remove the little white muscle on the side of the scallop if still there, Rince and put aside on a paper towel.
Rince and remove the leaves of the parsley and spinach.
Peel and chop the garlic.
Cisel the onion and the sage.
Warm the fish stock.
Peel and dice the potatoes.
Grate the Parmesan cheese.
Dice the bacon in 1 inch cubes.
In a hot skillet with oil and a knob of butter sear the scallops on one side only. Do not touch them until they are well caramelized. Season with salt and pepper. Once they unstick on their own they are ready. Once done, add the gin and flambée until the alcohol has burned off. Set aside.
When ready to serve, flash in the oven for 3-4 minutes.
- Parsley and spinach puree
Blanch in boiling salted water the parsley and the spinach. Drain and cool down in ice cold water.
Drain, squeeze and put aside on a kichen linen.
Mix in a blender with olive oil, salt and pepper.
Warm the puree in the microwave before serving.
- Glazed bacon
In a hot skillet, sear the bacon cubes until brown on each side.
Splash with maple syrup and mix in the vubes in syrup.
Season with pepper, bake in the oven for 5 minutes.
- Sweet potatoes barleyotto
In a hot skillet with some oil, brown the potatoes.
Add a spoon of butter and bake in the oven for 15 minutes.
In a hot skillet with oil, sweat the onions and the barley for 2 minutes. Deglaze with white wine.
Add the stock slowly and mix well with a wooden spoon for about 20 minutes.
Remove from heat, add garlic, butter, sage and Parmesan and mix well.
In a bowl, pour a nice quantity of puree. Then a large spoon of barleyotto, scallops and glazed bacon.
Cover with maple sauce and young sprouts.
Make sure your risotto or barleyotto is properly al dente cooked before adding the butter and the cheese. Once you add them you re not suppose to put back the mix on heat.
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