BineVolcic
Základní ingredience
Scallops & Herb Crust
Vybavení
Glowen Raptor Black Multi-Fuel Pizza Oven
Cutting and Serving Board
Infrared Thermometer
Baking Gloves
Pokyny krok za krokem
1
Preparing the Parsley Butter
- Preheat the oven and place a skillet inside to heat up.
- Once hot, remove the skillet and check the temperature. It should be around 200°C.
- Add the butter and finely chopped parsley to the skillet.
- Season with salt and black pepper.
- Finely dice the fermented lemon and add it to the butter mixture.
- Mix well and return the skillet to the oven for a few minutes.
- Allow the butter to become fragrant and soften while the parsley remains bright green.
- Transfer the butter mixture to a bowl and set aside.
- Wipe the skillet clean with a paper towel.
2
Preparing the Salt Base
- Add a thick layer of rock sea salt to the skillet.
- Using the scallop shells, gently press into the salt to create evenly spaced cavities.
- Return the skillet to the oven and heat the salt until it reaches approximately 250–300°C.
3
Preparing the Scallop Crust
- Combine the chopped toasted hazelnuts, garlic, tarragon, salt, and black pepper.
- In a separate bowl, mix room-temperature butter with the hazelnut mixture.
- Add the bread crumbs and mix until a stiff dough-like texture forms.
- Place the mixture between sheets of baking paper and roll it out to approximately 4–5 mm thickness.
- Use a round cutter to cut out five circles and set them aside.
4
Assembly
- Remove the skillet from the oven and ensure the temperature is still between 250–300°C.
- Place the scallop shells into the prepared indentations in the sea salt.
- Spoon a small amount of the parsley butter mixture into each shell.
- Place a raw scallop on top of the butter.
- Season lightly with salt and black pepper and finish with a drizzle of olive oil.
- Return the scallops to the oven and slightly reduce the heat.
- Bake for a few minutes, just enough to gently warm the scallops without exceeding a core temperature of 50°C.
- Remove the skillet and place one hazelnut crust disc on top of each scallop.
- If needed, return the scallops to the oven for a few more minutes until the crust softens and turns golden.
5
Serving
- Finish each scallop with a touch of sweet chilli.
- Serve immediately.
6
Fermented Lemons
- To make fermented lemons, preserve whole lemons in salted water.
- Allow them to ferment for approximately 6 months.
- The result is a salty, fresh, and intensely aromatic lemon that works perfectly in this recipe.
