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Add a photoServings: 4
Ingredients
- 12 x scallops
- 2 c. choucroute, (as per separate recipe)
- 1/2 c. green peas, pre-blanched
- 1/2 c. diced carrot, pre-blanched
- 1/4 c. chicken stock
- Â Â Bacon Foam
- 1 c. chicken stock
- 2 x strips smoked bacon
- 1 c. heavy cream
- 1 Tbsp. butter
- Â Â Parsley Oil
- 4 c. flat-leaf parsley
- 1 c. grape seed oil
Directions
- Preheat oven to 350 degrees Fahrenheit.
- In a large ovenproof skillet over medium heat, add in Parsley oil (see recipe).
- Season scallops lightly with salt and freshly grnd white pepper on both sides.
- Place in warm pan and sear one side till a dark, golden.
- Turn scallops over and place skillet in oven.
- For medium-rare, the scallops will take 2 to 3 min.
- Remove from oven and allow scallops to rest for another 2 to 3 min.
- In a small pot add in choucroute, green peas, carrots and 1/4 c. of chicken stock.
- Allow to heat thoroughly.
- Adjust seasoning and keep hot.
- Bacon Foam:In a small saucepot bring chicken stock and bacon to a boil.
- Continue to boil for 1 to 1-1/2 min.
- Strain into another saucepot and add in cream.
- Bring to a boil for 3 min. Remove from heat and whisk in butter.
- Season and keep hot.
- Parsley Oil:Blanch herbs briefly in boiling water.
- Shock in ice water to preserve colour.
- Dry thoroughly on paper towel.
- Place in blender with oil and puree.
- Transfer to a stainless steel or possibly glass bowl and chill overnight.
- Strain the next day through a cheesecloth-lined sieve.
- Chill till ready to use.
- Preparation:On individual plates spoon a little choucroute.
- Place a few scallops on top and season with a little coarse salt.
- With hand-held blender whip up bacon sauce to a froth.
- Spoon foam around and drizzle with a little parsley oil.
- Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 326g | |
| Recipe makes 4 servings | |
| Calories 337 | |
| Calories from Fat 193 | 57% |
| Total Fat 21.84g | 27% |
| Saturated Fat 11.1g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 457mg | 19% |
| Potassium 850mg | 24% |
| Total Carbs 15.88g | 4% |
| Dietary Fiber 3.3g | 11% |
| Sugars 7.2g | 5% |
| Protein 20.63g | 33% |
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