Super Seafood Plate

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Pan Roasted Scallops, Breaded Oysters, Steamed Mussels with a Cambozola Cream, Wilted Spinach, Lemon Scented Rösti and Tomato Oil

Difficulty:
Serves: 2

Preparation time:
Cooking time:

Ingredients

Pan Roasted Scallops, Breaded Oysters
2 pcs Scallops (U-10), cleaned and muscle removed
2 only Malpeque Oysters
30 ml. Olive Oil
30 g. White Breadcrumbs
30 g. Butter
Seasoning - to taste

Steamed Mussels, Cambozola Cream
200 g. Mussels
60 g. Butter
200 ml. White Wine
400 ml. Fish Stock
60 g. White of Leek, julienne
60 g. Shallots, diced
2 cloves Garlic, crushed
100 g. Gorgonzla
120 ml. 35% Cream
Parsley, chopped
Lemon Juice
1 only Roma Tomato, cut into julienne
Seasoning - to taste

Wilted Spinach
½ bunch Baby Spinach
2 slices only Bacon
30 g. Shallots, diced
30 g. Butter
1 pinch Nutmeg
Seasoning – to taste

Lemon Scented Rösti
2 only Potatoes, Yukon Gold or Baking
1 pc Lemons
30 g. Italian Parsley, coarsely chopped
60 ml. Vegetable Oil
Butter
Seasoning – to taste

Tomato Oil
30 g. Onion, chopped
30 g. Celery, diced
2 cloves Garlic, sliced
125 ml. Tomato Paste
250 ml. Olive Oil
1 each Bay Leaf
Dried Herbs - to taste

Method

Pan Roasted Scallops, Breaded Oysters
-Scrub, shuck and remove oysters from shell
-Dip in clarified butter and pat in bread crumbs.
-Keep cool until service
-Pan fry to service with clarified butter
-Remove connective mussel from scallops
-Season with salt and pepper, thyme and lemon juice
-Let rest until just before service
-Sear scallops in pan and slice in half for service

Steamed Mussels, Cambozola Cream

-Julienne leeks, dice shallots, puree garlic
-Remove beards from mussels
-Put one T of butter into med. Pot
-Add shallots
-Add garlic and thyme
-Add white wine, fish stock and then mussels
-Add leeks and cover to steam
-Remove mussels when finished and reduce juices
-In a small pot, heat cream
-Add cream to reduced juices
-Reduce further, adding lemon, parsley, s&p, and cheese at service time

Wilted Spinach

-Dice bacon and shallots
-In a medium sized pot, cook bacon completely
-Remove bacon from pot and most of the bacon fat
-Sauté the shallots in the bacon fat
-Wash and strain spinach
-Put spinach into pot and cover to wilt
-Remove the spinach when wilted

Lemon Scented Rösti

-Peel and boil potato until just cooked through the potato with a slightly under cooked center. Let cool
-Grate potatoes with cheese grater
-Grate zest of lemon ensuring not to grate the pith
-Season with salt and pepper
-Add chopped parsley and lightly toss
-Heat a pan and add clarified butter, bring to heat
-Place potatoes into ring moulds, cook until shape is set, continue to cook on low so the potato cooks all the way through and does not burn
-Bring back to heat for service

Tomato Oil

Cut mire poix and sauté in a small amount of vegetable oil until slightly caramelized
Add a few peppercorns and continue to sauté
Add bay leaf, rosemary, thyme, garlic cloves (sliced). Slightly sauté
Add the tomato paste and fry, ensuring to keep the bottom of the pan clean while giving the paste a bit of colour, but not burning it
Add 400ml vegetable oil, bring to a light boil, remove from heat and let sit, stirring occasionally
After about half an hour, strain through china cap and cheese cloth

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