Tara and Rachel’s Low temperature poached scallops | KitchenAid
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Tara and Rachel’s Low temperature poached scallops, pan fried parfait, ginger pickled radish & mushroom and avocado with a mandarin mousseline and sorrel puree

The Nestle Golden Chef’s Hat Award gold medal entree. South Queensland chef's Tara and Rachel served up this beautiful low temperature poached scallops with pan fried parfait, ginger pickled radish & mushroom and avocado with a mandarin mousseline and sorrel puree. Serves 4.

Ingredients

8 scallops

Scallop parfait
200g scallop meat
200ml cream
Salt and pepper to taste

Sorrel Puree
Bunch of sorrel
Bunch of parsley
200g spinach leaves

Mandarin mousseline
6 mandarins, peeled and broken into segments
50ml cherry vinegar
Juice 1 lemon

Ginger pickled radishes & daikon
400ml vinegar
400g caster sugar
Nob of ginger, peeled
8 small pink radishes
1 Japanese daikon radish

To serve
Spring onions
1 ripe avocado

Method

Place the scallops into a steamer tray and steam on 48 degrees for 15 minutes. Alternately Scallops can be pan fried and cooked in the pan for about 2 minutes until medium rare.

Scallop parfait: Place the scallop meat, cream and salt and pepper into a mixing bowl. Fit the S blade to the hand blender. Place into the scallops, turn to speed 5 and puree. Place parfait into mould and steam on 62 degrees for 30minutes. After 30minutes, remove from steamer, chill; turn parfait out of mould and portion.

Sorrel puree: Wash and spin sorrel, parsley & spinach leaves. Place leaves into the 600ml blender jug and using the S blade and speed 4, slowly add the oil until the correct consistency has been achieved. Season with salt, pepper and lemon juice.

Mandarin mousseline: Juice 400ml of fresh mandarins, place in small saucepan along with cherry vinegar and agar agar, whisk, then place pot on the stove. Continue to stir liquid on stove top, once liquid has started simmering pour into a take away container and place in fridge. Attach the chopper blade to the chopper attachment. Using speed 5 puree until a gel consistency has been achieved.

Ginger pickled radishes & daikon: Place sugar, vinegar and sliced ginger into a small pot. Bring to the simmer and stir until all sugar has dissolved. Cut radishes and daikon into halves and place into the hot pickling solution, ensuring they are fully submerged. Leave radishes and daikon in solution for 30minutes and remove.

Ginger & dill pickled spring onions: Slice spring onion on mandolin and place in a take away container along with cold pickling solution and chopped dill.

Just before serving dish, cut an avocado in half and remove the seed and skin. Thinly cut avocado and season.

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