I made this small yet sexy dish for a food competition interview. I had to make a dish in 30 minutes and this is what I came up with. I loved it so much I had to put it on the menu!
Ingredients
FENNEL SOUBISE
½ Fennel Bulb
½ White Onion
½ cup Butter
½ cup Milk
TT Salt/White Pepper
BONITO BEURRE BLANC
1 cup Butter
1 Shallot - minced
3 cl Garlic - minced
3 sprigs Thyme, Tarragon, Oregano
1 cup White Wine - Pinot Grigio
½ cup Bonito Flakes
Lemon Juice - if needed
TT Salt
KOMBU FOAM
6-8 Kombu sheets
1 cup Water
2 T Soy Lecithin
KOMBU CRISP
3 Kombu sheets - small triangle strips
Frying Oil - Canola
SCALLOPS
4 large Scallops
Butter
Herbs - Thyme, Oregano, Tarragon
InStructions
FENNEL SOUBISE
Thinly slice fennel bulb and dice White Onion
Sweat the fennel and onion in a medium sauté pan with butter
Add Cream and let ingredients simmer for 12-15 minutes or until tender
Remove from heat and blend in a blender until fully incorporated. Season to taste
BONITO BEURRE BLANC
Saute shallots, garlic, and herbs in a small sauce pot with 2 T of butter.
Add white wine and Bonito Flakes then reduce to ¼ of the original amount
Whisk butter little by little to reduction until incorporated
Season with Lemon Juice and salt to desire.
KOMBU FOAM
Boil water in a sauce pot. Kill heat and add kombu sheets. Cover pot with plastic wrap or metal hat and let sit for at least 30 minutes to 24 hours
When ready to plate, blend Soy Lecithin in water with immersion blender until foam starts to form
KOMBU CRISP
Heat Oil to 385 degrees
With 2 tweezers, hold both ends of one kombu strip into hot oil and form a twisted S shape then set aside on a small tray with paper to absorb oil
SCALLOPS
In a medium sauté pan melt 2 T butter, then add scallops to pan.
Sear scallops on both sides for 2-3 minutes
When turned on second side, Baste with butter and herbs until scallops feel firm but still spring back
Remove heat and set on a small tray
ASSEMBLY
Scoop a small spoon full of Fennel Soubise on Scallop Sea Shell (Plate)
Place one Large cooked Scallop on top Soubise
Scoop a small spoon full of Bonito beurre blanc on top Scallop