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Scallop With Cauliflower Puree Recipe
Ingrediets: 3 Scallops per person 1 head Cauliflower (picked from stem) 1/2 cup heavy cream 4 Slices Pancetta 2 tbsp Unsalted butter 2 more for basting Salt Pepper Grapeseed Oil
Equipment: Sous vide set up Sautee Pan Small pot Baking sheet Silpat
Turn Sous Vide circulator on and set at 176°
Place Cauliflower florets, cream, butter, and salt into your sous vide bag. If you have a chamber vacuum, seal on a medium pressure. If not, use submersion technique. Let Cauliflower cook for a minimum 1 hour. You can let it go longer if you like. It won’t over cook. I like an hour and a half. When finished, pour ingredients from bag into your Vitamix and blend until smooth. Taste and add salt accordingly. Pass through a fine mesh sieve, place in a small pot to keep warm.
Set the oven to 350°. Lay pancetta on silpat lined baking sheet. Place in the oven for 15 minutes or until desired crispiness. When done, place the pancetta on paper towel to absorb some of the oil.
Cooking the Scallops.
Before cooking the scallops I score the top in a small, checkered pattern. It looks really fancy when finished. Heat your pan on high heat. Season your scallops with salt and pepper. When your pan is hot, put in a decent amount of grape seed oil. You want the oil to come up around the edge of the scallop like an 1/8th of an inch to create that really nice golden crust. Place the scallops in the pan scored side down. Cook without moving for about 1:30-2 minutes. Right before I flip the scallops I turn my heat down to medium high. Drop in thyme, garlic, and a tablespoon of butter. I baste for 45 seconds to 1 minute and then pull the scallops from the pan. For a U9 or U10 scallop this timing should leave them the perfect amount of translucent in the middle. If you don’t like that, cook after the flip for about 45 seconds longer and you will still have soft, delicious scallops.
Don’t dump the pan, save all that brown butter that is flavored with the thyme and garlic. It’s great for spooning over the scallops once on the plate.
In the photo, I did a nice dollop of the cauliflower puree, placed the scallop, broke the pancetta up and stuck the pieces in the puree, drizzled the plate with the butter, and then garnished with chives.
Plate however you would like. Please tag me in your photos, I would love to see your final presentation.
|June 22nd||Los Angeles||Click Here|