Seared Sea Scallops With Crème Fraîche And Caviar Food

PAN SEARED DIVER SEA SCALLOPS ACCOMPANIED BY POTATO-CUCUMBER SALAD AND VERJUS DU PERIGORD

Steps:

• Wash, peel, and rewash potatoes. Cut off edges of potato to form a rectangle. Keep edges for cooking with the chicken stock. Slice potato length-wise in 1/4-inch slices. Do the same width-wise, forming 1/4-inch cubes when finished.
• Wash, peel, and rewash cucumbers. Cut cucumbers in half; scrape the seeds out with a spoon and cut in half one more time. Then cut into diced cubes the same size as potatoes. You should have equal amounts of potatoes to cucumbers.
• Reduce the chicken stock with the potato edges by 75 percent or until the potato edges until they are soft. Smash the potato edges to form a smooth puree.
• Blanch the potato cubes in salted water.
• Heat extra-virgin olive oil in a saute pan. Lightly sear the shallots and cucumbers. Add the cornichons and vinegar. Cook until everything is al dente, then stir in the chicken stock puree and potato cubes. Season with freshly ground pepper and salt.
• For the Parsley Butter: Place the butter in a food processor and blend until smooth. When the butter is smooth, add fresh Italian parsley. Blend the butter and the parsley together until the parsley emulsifies with the butter. Add a touch of salt. Cool mixture to preserve the green color and fresh taste of the parsley.
• For the Verjus du Perigord: Over medium heat, melt the sugar, and cook until caramelized and golden brown. Add the verjus and reduce the liquid to 1/3 the volume. Add the veal stock and reduce by 1/4. Remove the foam that accumulates on top of the stock. Add creme fraiche and blend with hand blender. Slowly add the extra-virgin olive oil to form an emulsion and hand blend again.
• Preheat the oven to 400 degrees F.
• Over a low flame melt a little olive oil and butter in a pan. It is important to keep the temperature very low, so the butter remains brown and maintains a nutty flavor.
• Lightly sear the scallops until golden brown on both sides. After searing the scallops, remove them from the pan and place on a drying rack.
• Bake for 2 to 3 minutes (depending on the size). The scallops should be medium rare. Reheat the potato-cucumber salad and add the butter at the last minute to retain the color and freshness of the parsley. On a hot, oversized plate, place the potato-cucumber salad in the center of the dish. Place the scallops on top. Drizzle the tops of the scallops with warm verjus and serve.

SEARED SCALLOPS AND JALAPENO CHEESE, WITH SHAVED APPLE CREME FRAICHE

Steps:

• Peel, core and chop 1 of the apples and add to a small saucepan over medium heat. Stir in the sugar and the butter. Cook until the apple is very soft. Remove from the heat and let cool for a few minutes, then add to a blender with the 1/4 cup of creme fraiche. Blend until pureed and transfer to a bowl. Refrigerate until needed.
• Dry the scallops with paper towels and season both sides with salt and pepper. Make a small pocket in the middle of each scallop and fill the pocket with grated cheese.
• Heat the oil a skillet over medium heat. Once the oil is hot, add the scallops and cook without moving until the bottoms are golden brown, about 1 minute. Turn over and brown the other side. Remove from the pan to a platter and allow to rest for a couple of minutes.
• To serve, spoon some of the apple creme fraiche on each plate and top with 2 scallops Peel the remaining apple and shave or grate a little apple over the top of the scallops for garnish. Enjoy.

SCALLOPS WITH POTATO PANCAKES AND CAVIAR SAUCE

Steps:

• Make the pancakes: Coarsely shred the potatoes and squeeze out any excess liquid. Transfer to a large bowl and stir in the egg, matzo meal, onion, and a large pinch of salt. Shape the mixture into 20 scallop-size cakes, about 1/2 inch thick; press the cakes to compress them.
• In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Working in batches, fry the pancakes over moderately high heat until browned and crisp, about 3 minutes per side. Lower the heat if the pancakes brown too quickly and add more oil if necessary. Transfer the pancakes to a baking sheet and sprinkle with salt.
• Prepare the scallops and caviar sauce: Preheat the oven to 325 degrees F. In a small saucepan, combine the Champagne with the peppercorns, thyme sprigs, bay leaf, shallot, and lemon juice and boil over high heat until reduced to 1 tablespoon, about 15 minutes. Strain the sauce into another small saucepan. Stir in the crème fraîche and bring to a simmer over moderate heat. Remove from the heat and stir in the softened butter, 1 tablespoon at a time. Stir in the caviar and season lightly with salt. Cover the sauce and keep it warm.
• Wipe out the skillet and heat 1/4 inch of oil in it until shimmering. Season the scallops with salt and add half of them to the skillet. Cook over high heat until richly browned, about 1 1/2 minutes per side. Transfer to a plate and keep warm while you cook the remaining scallops.
• Rewarm the potato pancakes in the oven. Arrange the pancakes on a platter and set a scallop on each one. Add the chives to the caviar butter sauce and spoon over the scallops. Serve right away.

SCALLOPS WITH POTATO PANCAKES WITH CAVIAR SAUCE

Steps:

• PREPARE THE PANCAKES:.
• Coarsely shred the potatoes and squeeze out any excess liquid.
• Transfer to a large bowl and stir in the egg, matzo meal, onion and a large pinch of salt.
• Shape the mixture into 20 scallop-size cakes, about 1/2 inch thick; press the cakes to compress them.
• In a large skillet, heat 1/4 inch of vegetable oil until shimmering.
• Working in batches, fry the pancakes over moderately high heat until browned and crisp, about 3 minutes per side.
• Lower the heat if the pancakes brown too quickly and add more oil if necessary.
• Transfer the pancakes to a baking sheet and sprinkle with salt.
• PREPARE THE SCALLOPS & CAVIAR SAUCE:.
• Preheat the oven to 325°F
• In a small saucepan, combine the Champagne with the peppercorns, thyme sprigs, bay leaf, shallot and lemon juice and boil over high heat until reduced to 1 tablespoon, about 15 minutes.
• Strain the sauce into another small saucepan.
• Stir in the creme fraiche and bring to a simmer over moderate heat.
• Remove from the heat and stir in the softened butter, 1 tablespoon at a time.
• Stir in the caviar and season lightly with salt.
• Cover the sauce and keep it warm.
• Wipe out the skillet and heat 1/4 inch of oil in it until shimmering.
• Season the scallops with salt and add half of them to the skillet.
• Cook over high heat until richly browned, about 1 1/2 minutes per side.
• Transfer to a plate and keep warm while you cook the remaining scallops.
• Rewarm the potato pancakes in the oven.
• Arrange the pancakes on a platter and set a scallop on each one.
• Add the chives to the caviar butter sauce and spoon over the scallops.
• Serve right away.
• MAKE AHEAD:*.
• The pancakes and caviar sauce can stand at room temperature for up to 2 hours. Rewarm the caviar sauce over low heat, stirring constantly.

SEARED SEA SCALLOPS WITH CRèME FRAîCHE AND CAVIAR

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Cook scallops until golden on bottom, about 2 minutes. Turn over; sauté until just cooked through, about 1 minute. Drain on paper towels. Cool to room temperature.
• Top each scallop with 1/2 teaspoon crème fraîche. Top with caviar. Garnish with chives and serve.

CREAM OF WATERCRESS SOUP WITH PAN-SEARED SCALLOPS

Steps:

• Melt 3 tablespoons butter in heavy large saucepan over medium-high heat. Add leeks and potatoes; sauté until leeks are tender, about 4 minutes. Add chicken broth. Bring to simmer. Reduce heat to medium-low. Cover; simmer until potatoes are tender, stirring occasionally, about 20 minutes. Remove from heat. Add chopped watercress. Cover; let stand until watercress wilts, about 5 minutes.
• Working in batches, puree soup in blender. Return soup to saucepan. Whisk in sour cream. Thin soup with milk to desired consistency. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.) Stir soup over low heat just until heated through (do not boil).
• Melt remaining 1 tablespoon butter with oil in large skillet over medium-high heat. Add scallops to skillet and cook until golden brown and just cooked through, about 2 minutes per side. Sprinkle scallops with salt and pepper.
• Ladle soup into bowls. Place 1 scallop atop soup in each bowl. Garnish with watercress sprigs and serve.

CORNMEAL WAFFLES WITH SMOKED SALMON

Steps:

• Make the batter: In a mixing bowl, stir together flour, cornmeal, salt, baking powder and baking soda. Whisk in buttermilk, eggs and butter. Beat briefly to produce a thick batter. Set aside at room temperature.
• Prepare the condiments: Stir together crème fraîche and lemon zest, and transfer to a serving dish. On a platter, arrange the smoked salmon, caviar, chives and dill.
• Heat the waffle iron according to manufacturer's instructions. When hot, ladle in a scant cup of batter. (This amount is for a round waffle with a 7-inch diameter. Adjust quantities for irons of other sizes.) Close the iron, and bake each waffle for 4 to 5 minutes, until well browned and quite crisp. You may hold waffles uncovered on a baking sheet in a 250-degree oven, for up to 20 minutes.
• To serve, lay a slice of smoked salmon in the center of each waffle. Top with a good dollop of crème fraîche and a heaped teaspoon of caviar. Sprinkle with chives, dill and a bit of black pepper. (To serve as appetizers, assemble a platter in the kitchen: Cut waffles in quarters or wedges, and top each with a small piece of salmon, a dab of créme fraîche and some caviar. Garnish with herbs and pepper.)

CAULIFLOWER AND PARMESAN SOUP

Steps:

• Cut the cauliflower into small florets. Peel and dice the potato. Bring the water or stock to the boil, salt it well and cook the potato and cauliflower for 15 minutes.
• Trim the leeks and finely slice them. Melt the butter in a frying pan and gently cook the leeks until softened. Tip the leeks into the cauliflower and potato mixture and simmer for 5 minutes.
• Use a potato masher to crush the vegetables in the pan, or purée half the soup in a blender and return to the pan. Simmer gently for 5 minutes. Add the parmesan and nutmeg, stirring gently. Taste for salt and pepper, scatter with parsley and chives, and serve.