Opening a scallop is a lot easier than shucking an oyster — you don’t need a good shucking knife; a short vegetable knife or even a butter knife will do.
2. Run the knife around the edge of the shell to separate the scallop’s membranes from the inside of the shell, then remove the top shell.
3. Using a spoon, scoop under the scallop to remove it entirely.
4. Separate the meaty muscle at the centre from the rest of the scallop and clean it by brushing it in cold water.
5. Clean and reserve the roe and scallop ridges
Using the scallops he has just cleaned, the chef whips up a dish of pan-seared scallops with three types of cauliflower, the colourful florets making a picture-perfect accompaniment to the succulent shellfish. Try your hand at the recipe below.
Pan-seared Hokkaido Scallops with Colourful Cauliflowers
Serves 1
For the scallops:
3 Hokkaido scallops in shell
2 tsp olive oil
5g butter
Salt and ground white pepper to taste
For the sauce:
30g scallop ridges, washed and drained
2 tsp olive oil
10g butter
10g shallots
5g fennel
½ clove garlic
Some thyme
2 tsp white wine
5ml balsamic vinegar
2 tsp liquid cream
20g brown butter
Black peppercorn to taste
For the cauliflower:
80g cauliflower
20g yellow cauliflower
20g purple cauliflower
20g broccoli
30g liquid cream
30g milk
2 tsp olive oil
1 lemon, cut into pith-free segments
5g capers, drained
A pinch of salt
For the garnish:
5g parsley, deep-fried
20g croutons
Method:
1. Clean the scallops, remove the nerve and set aside on absorbent paper.
2. Start the sauce in a saucepan by searing the scallop ridges with olive oil, then add a bit of butter to obtain a nice colouration. Add the chopped shallot, fennel, garlic and thyme, and sear for 1 minute.
3. Deglaze with the white wine and balsamic vinegar, then add some water to cover and some black peppercorn. Cook on low heat for 30 minutes, then strain the juice and keep only the liquid.
4. Pour the liquid into a sauce pan, add the liquid cream and whip it with a bit of butter and finish with brown butter. Season to taste.
5. To make the cauliflower puree, use only the regular white cauliflower and cook it in milk and cream, then blend to obtain a smooth puree. Season and set aside.
6. Tear the tips of the rest of the cauliflowers and broccoli into small pieces and blanch in salted boiling water. Cool quickly in iced water. Drain and dry.
7. Sear the cleaned muscle meat of the scallop with olive oil and butter. Set aside.
8. In the same pan, sear the cauliflower tips, add the lemon segments and capers, then season.
9. To plate, spoon on the cauliflower mash, scatter the cauliflower tips and place the scallops on top. Pour the prepared sauce around and finish with croutons and deep-fried parsley.
