Scallop Taster: Roasted Scallops Three Ways
These scallop "tasters" are actually miniature napoleons presented in a dramatic way. The blend of colors and flavors makes a vibrant appetizer.
Ingredients
- Aubergine Caviar
- Aubergines (eggplant) - 2, peeled and diced
- Virgin olive oil - 4 tablespoons
- Salt and freshly ground pepper to taste
- Fennel - 1/4 cup, diced
- Chicken Stock - 1/3 cup
- Coconut Cream - 2 tablespoons
- Chives - 1 tablespoon, chopped
- Fresh chili pepper - 1/2 teaspoon, chopped
- Avocado and Chili Scallops
- Avocados - 2, peeled and diced
- Fresh chili pepper - 1/2 teaspoon, chopped
- Juice of 1 lime
- Fresh coriander - 1 , chopped
- Unsalted Butter - 1/4 cup
- Scallops - 12, trimmed and even in size
- Salt and freshly ground pepper to taste
- Fillings
- Tomatoes - 4 small, peeled, crushed, and stewed until soft
- Spinach - 1 cup, sauteed
- Red Pepper Ratatouille - 3/4 cup, (recipe below)
- Garnish
- Red Bell Pepper - 1, peeled, seeded, and chopped fine
- Watercress - 1 bunch, pureed with 2 tablespoons olive oil
- Saffron Threads - 2 - 3, soaked in 1/2 cup extra-virgin olive oil
- Tapenade - 3/4 cup (recipe follows)
- Pancetta - 4 slices, grilled
- Quail Eggs - 4, fried
- Baby fennel leaves - 2, sauteed until wilted in 1 tablespoon olive oil
- Chives - 1 bunch, pureed with 1/4 cup olive oil
- Fresh parsley sprigs
- Red Pepper Ratatouille (Makes 3/4 cup)
- Olive Oil - 2 tablespoons
- Shallot - 1, minced
- Onion - 1/2, minced
- Red Bell Pepper - 1, seeded, deribbed, and chopped
- Salt and freshly ground black pepper to taste
- Tomato Puree - 1/4 cup
- Tapenade (Makes 1 cup)
- Black Greek or Nicoise Olives - 1/2 pound, chopped
- Anchovy Fillets - 2
- Garlic Clove - 1, minced
- Capers - 2 tablespoons
- Olive Oil - 2 tablespoons
Instructions
To prepare the aubergine caviar: In a large saute pan over medium high heat, saute chopped aubergine in olive oil. Season with salt and pepper. Continue to cook until mixture caramelizes, 3 to 4 minutes. Add diced fennel and chicken stock, stirring to blend. Cook 1 to 2 minutes longer, then add coconut cream, chives, and chili, stirring to combine all ingredients. Continue to cook an additional 1 to 2 minutes; remove from heat.
To prepare the avocado mixture: In a small mixing bowl, combine avocado with chili, lime juice and coriander.
To prepare the scallops: In a large saucepan over medium high heat, heat butter to very hot. Sear scallops in butter until lightly browned, about 15 to 20 seconds on each side. Season with salt and pepper. Set aside.
To assemble: Place metal rings (about the same size as the scallops) on a plate. Fill one ring with avocado mixture, top with stewed tomato. Fill the second ring with sauteed spinach, then top with the red pepper ratatouille. Fill the third ring with aubergine caviar. Press down on the ingredients in each ring lightly with the back of a spoon to compact. Repeat with remaining ingredients to form a total of 4 avocado appetizers, 4 ratatouille appetizers, and 4 aubergine caviar appetizers.
To serve: Garnish serving plates with chopped red bell pepper, watercress puree, saffron oil, and tapenade. Carefully place 3 rings of prepared appetizers, one of each type, onto sauces on each plate. Remove rings. On one plate, top avocado mixture with a seared scallop. Place a slice of grilled pancetta on top of ratatouille, followed by a scallop, then top with a fried quail egg. Top aubergine caviar with 2 baby fennel sprigs, then place scallop on top of fennel. Garnish appetizers and serving plate with chive oil and parsley. Repeat this process with the remaining appetizers.
Red Pepper Ratatouille
Heat the olive oil in a small saute pan or skillet over medium heat. Add the shallots, onions, and red pepper. Saute for 2 minutes, until softened. Season with salt and pepper and cook over low heat for 5 to 6 minutes, until the mixture has thickened slightly. Scrape into a bowl, cool, cover with plastic wrap, and refrigerate.
Tapenade
Place the ingredients in a food processor and pulse until chopped fine. Put in a glass jar and cover with light olive oil; seal. Tapenade will store up to 6 months in the refrigerator.
