Seared Sea Scallop with Black Pudding, celery, tangerine and almond
Ingredients
- Fresh scallops - 8 PC U-10 Day, cleaned
- Celery root puree - (see below)
- Tangerine sauce - (see below)
- Tangerne vinaigrette - (see below)
- Black pudding - (see below)
- ALMOND-HERB SALAD - (see below)
- Olive oil, salt and pepper as needed
- Celery root puree
- Celery Root - 1 large, peeled and diced
- Cream - 1/4 cup
- Pinch - Xanthan gum
- Salt and white pepper to taste
- Tangerine sauce
- TANGERINE JUICE - 3 cups
- FISH GLACE - ½ cup (alt. 2 ½ CUPS FUMET REDUCED TO ½ CUP)
- Veal Demi-Glace - 1/4 cup
- HEAVY CREAM - 1 cup
- SALT, PEPPER, LEMON JUICE TO TASTE
- Tangerine vinaigrette
- Tangerine juice - 1 cup, fresh squeezed
- Jean-Marc Mireille Citron Vinegar - 3 tablespoons
- Grapeseed Oil - 3/4 cup (alt. vegetable oil)
- Extra Virgin Olive Oil - 2 tablespoons
- Soy lethicin - Pinch (optional)
- ALMOND-HERB SALAD
- Marcona almonds - 1/4 cup, lightly crushed
- Frisee - 1 head, cleaned and shredded
- Celery Leaves - ¼ cup
- Chervil leaves - ¼ cup
- Tangerine Zest - Zest of one tangerine
- Black pudding
- Lard - 1 tablespoon (alt. olive oil)
- Onion - 1 cup, diced
- Garlic - 3 cloves
- Port - 2 tablespoons (alt. SHERRY OR MADERIA)
- FENNEL SEED - 1/4 teaspoons
- CORIANDER SEED - 1/2 teaspoons
- MUSTARD SEED - 1 teaspoon
- CUMIN SEED - 1/2 teaspoons
- Bay Leaf - 1
- Red Pepper - 1/2 teaspoons, crushed
- Pork butt - 3/4 lb
- FAT BACK - 1/4 lb
- Pork Blood - 1 1/2 cup
- Cooked Rice - 1/4 cup
- Pearl Barley - 1/4 cup
- Steel Cut Rolled Oats - 1/4 cup
- Parsley - 1/4 cup, chopped
- Sage - 1/2 teaspoons
- Thyme - 1/2 teaspoons
- Oregano - 1/2 teaspoons
- Allspice - 1/4 teaspoons, ground
- Pate Spice - 1/2 teaspoons
- Freshly ground black pepper - 1/2 teaspoons
- Paprika - 1/2 teaspoons
- Salt - 1 tablespoon
- Egg - 1
Instructions
Put the celery root in a sous-vide bag and cook at 90 Celsius for about an hour OR until completely tender.
Open the bag and drain off any accumulated liquid. Put the celery root in a blender and puree with the cream, salt, white pepper and pinch of xanthan gum. Reserve warm.
Tangerine Sauce
Reduce the tangerine juice by half. Cool the juice and put it in a blender with the vinegar, a pinch of salt and the pinch of lethicin. Blend to combine.
Add the grape seed oil in a thin stream until emulsified. Add the olive oil at the very end.
Taste…it might need a splash more vinegar or a pinch of salt…or even a drop of honey.
Or perhaps all three.
This will depend on the flavor and quality of the tangerines you started with.
Almond-Herb Salad
COMBINE IN A BOWL AND RESERVE.
SWEAT ONIONS AND GARLIC IN LARD 5 MIN. ADD PORT AND COOK 10 MIN. COOL TOAST THE SPICES AND GRIND.
COMBINE THE PORK, FAT BACK AND ONION MIX. GRIND IN A MEAT GRINDER WITH THE 1/4 IN PLATE.
ADD BLOOD, AND EVERYTHING ELSE.
MIX. POUR INTO LOAF PANS. WRAP WITH FOIL. BAKE WATER BATH AT 325 F FOR 1 1/2 HRS OR UNTIL AN INTERNAL TEMP OF 160 F IS REACHED. COOL OVER NIGHT. Cut the black pudding into rectangular blocks about ¾ of an inch by 3 inches. Reserve.
To finish the dish:
Season the scallops with salt and pepper and sear them in a hot pan. Cook them to medium or medium rare. Sear the blACK pudding in a pan and heat it through.
TOSS THE INGREDIENTS OF THE HERB SALAD IN A BOWL WITH A FEW TEASPOONS OF THE TANGERINE VINAIGRETTE. SEASON WITH SALT AND PEPPER.
On a plate, put down some of the WARM celery root puree AND Top it with a piece of the black pudding. PLACE A SEARED SCALLOP NEXT TO THE BLACK PUDDING. TOP THE BLACK PUDDING WITH A SMALL TANGLE OF THE ALMOND-HERB SALAD. SPOON SOME OF THE TANGERINE SAUCE AROUND.
