Sous Vide Scallops and Summer Greens | Recipe by sousvidetools.com
Sous Vide Scallops, Summer Greens, Yuzu, Soup of Manx Queenies and Roast Shellfish Oil
- COOK TIME: 4 hours
- PREP TIME: 2 Hours
- DIFFICULTY: Difficult
- SERVES: 4
Ingredients
Dried Scallop Roe and Sliced Scallops
- 6 scallops, in the shell, extra large
- 20ml of yuzu juice
- flaky sea salt
Queen Scallop Soup
- 250g of Queen scallops, preferably Manx Queenies
- 1 carrot, chopped
- ½ bunch of spring onions, chopped
- 1 basil leaf
- 1 sorrel leaf
- 1 sprig of lemon thyme
- 1 sprig of marjoram
- 3 sprigs of flat-leaf parsley
- 6 green peppercorns
- 15g of butter
- 125ml of white wine
- 375ml of fish stock
- 450ml of double cream
Shellfish Oil
- 200g of lobster shell, or prawn/crab
- 200ml of rapeseed oil
- 1 sprig of thyme
- 1 sorrel leaf
- 1 basil leaf
- 1 sprig of marjoram
- 5 fennel seeds
- 1 garlic clove
- 1 tomato, over ripe
- 10g of tomato purée
Vegetable and Herb Garnish
- 20 fresh peas in the pod
- 10 broad bean pods
- 20 fine beans, extra fine, trimmed
- 100ml of water
- 25ml of white balsamic vinegar
- 100g of shimeji mushrooms, trimmed
- 50g of samphire
- 16 chervil tips
- ½ bunch of chives, chopped
- rapeseed oil
Method
Recipe courtesy of Steven Smith from www.greatbritishchefs.com
METHOD
- To prepare the scallops, prize open the shells and gently scoop out the meat. Pull off the frill around each scallop then rinse thoroughly in iced water. Carefully remove the roe and place it in a dehydrator. Leave overnight until completely dried out. While the roe is drying, refrigerate the rest of the scallop meat to keep it fresh.To make the Queen scallop soup, preheat the water bath to a temperature of 65⁰C.
- Melt the butter over a medium heat in a large heavy-bottomed saucepan. Add the carrot, spring onions, herbs and peppercorns and sweat until softened.
- Stir in the Queen scallops and increase the heat. Cook until the scallops become tough and overcooked, all their juices having leached out into the pan.
- Pour the contents of the saucepan into a vacuum bag. Add the white wine and the fish stock and seal using a machine with a vacuum chamber. Do not use a bar sealer. Place the bag in the water bath and leave to cook for 4 hours.
- While the soup is cooking, make the shellfish oil. Crush the lobster shell into small pieces then fry in a small amount of the rapeseed oil until roasted and red. Stir in the herbs, fennel seeds, garlic, tomato and tomato purée and sweat for a further 10 minutes. Add the remaining oil, reduce the heat and cook very gently for 2 hours. Once cooked, pass the oil through a muslin cloth to remove the crushed shell and other solids, then leave to cool.
- To finish the Queen scallop soup, simmer the double cream in a saucepan until reduced by half.
- Remove the vacuum bag from the water bath and strain the contents through a fine sieve into the reduced cream. Squeeze as much juice as possible out of the Queen scallops, then discard them. Season the creamy soup mixture to taste.
- To make the vegetable and herb garnish, extract the peas and broad beans from their pods. Blanch in salted water with the fine beans until tender, then drain and plunge into iced water. When the broad beans have cooled down completely, peel off the skins.
- Heat the water in a saucepan with the white balsamic vinegar. When the mixture reaches the boil, tip it over the mushrooms and leave to cool.
- To plate, take the reserved scallops out of the fridge and cut each one into 4 even slices. Divide the slices between 4 large serving bowls (6 per bowl). Place the slices in a circle around the edge of each bowl. Drizzle with the yuzu juice and sprinkle with the flaky sea salt.
- Toss the peas, beans, mushrooms and samphire with seasoning and a small amount of the shellfish oil, then arrange on top of the scallops. Dress the whole dish with more shellfish oil and grate the dried scallop roe over the top.
- Reheat the soup very gently. Avoid boiling it as this will destroy the delicate flavour. Once the soup has heated through, foam with a hand blender and tip into a warm jug to serve.
- Place each bowl of dressed scallops under a very hot grill. Grill for 10-15 seconds until the bowl is warm to the touch and the scallops are ‘just cooked’.
- Scatter the chervil over the vegetables and serve. At the table, pour some of the foamed soup into the centre of each bowl.
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