I love to cook scallops and my favourite cooking method is to have them seared. It is simple to cook, elegant on plates and amazingly delicious - sweet, tender, mild, and delectable.
This is a simple and beautiful scallop starter recipe for any occasions.
6 large scallops, shelled and cleaned
sea salt and pepper
4 tbsp olive oil
1 packet instant soya milk powder
100ml cold water
150ml double cream
1 clove garlic (sliced)
8 stalks large fresh asparagus
1 tbsp chopped garlic
2 tbsp butter
Preheat water bath to 147′F (64′C). When temperature is reached drop the whole eggs in the water and set the timer to 45 min.
Add 100ml cold water to a packet of instant soya milk powder. Stir until it forms a smooth paste.
Heat up a heavy sauce pan with olive oil. Sautee garlic slices until just before turning brown. Stir in the soya milk paste and double cream. Simmer until cream sauce thicken. Season with salt and pepper. Strain the sauce through a fine sieve. Keep aside.
Cut each scallop horizontally into two discs and season with salt and pepper.
Heat a large heavy-based frying pan until very hot, then add half the olive oil. Lay the scallop discs in the pan and cook for 1-1.5 minutes on each side; they should feel slightly springy when pressed. Lift them out onto a warm plate and set aside.
Cut and discard the bottom woody inch or two of the asparagus. Peel the asparagus stalks.
Blanch the asparagus in boiling water for 2-3 minutes.
Melt the butter in a large skillet over medium-high heat. Add the garlic and blanched asparagus and cook for about 2 minutes, stirring occasionally, or until asparagus is tender. Season with salt and pepper. Finish with white wine.
When eggs are done, remove from the water bath. Let the eggs rest for 2 min. Crack the shell and slide the eggs onto the plates.
Place 2 asparagus stalks diagonally across flat square plates with the sous vide egg on one side and 3 scallops on the other.
Drizzle extra virgin olive oil, sea salt and fresh ground black pepper corn over egg and the soya cream sauce over the scallops.