Grilled Coffin Bay Scallops With A Ragout Of Scallop Roe

Recipe Ingredients

4		Shallots - peeled, chopped
		Finely and blanched
50		Vinegar or red wine
		Vinegar
100		Virgin olive oil
50		Walnut oil
1 teaspoon	5ml	Strong Dijon mustard
		Salt and freshly ground
		Pepper
		Scallops
36		Coffin bay scallops
		Salt and freshly ground
		Pepper
1 tablespoon	15ml	Olive oil
		Ragout
		Reserved scallop roes
1/2 cup	118ml	Julienne leek - blanched
		To Serve
6 teaspoons	30ml	Ossetra caviar
1 section		Chervil

Recipe Instructions

Scallops: cut from their shells and cleaned and roes set aside separately

To make the vinaigrette: whisk together all the ingredients.

To cook the scallops: season the scallops with salt and pepper. Heat the olive oil in a frying pan until it starts to smoke. Add the scallops, cook on both sides until medium rare and arrange in a circle on six heated serving plates.

To make the ragout: heat 3 tablespoons of the vinaigrette in a small saucepan with the scallop roes and leek and cook until the roes stiffen. Spoon the ragout in the center of each plate.

To serve: spoon some caviar between each scallop and place a sprig of chervil on each scallop.

Spoon the remaining warm vinaigrette around the scallops and serve at once.

Source:
Bobby Flay and Jack McDavid

Rating

Average rating:

1 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.