Sunday, November 27, 2011

Scallop Torchon

Scallop Torchon
Clean the scallops by removing the square muscle on the side of the scallop. Pat them dry with a paper towel. In a cold robot coupe bowl, add scallops and salt. Blend together until creamy, stopping and scrapping the bowl to blend scallops evenly. Ounce smooth, and one egg white( Ratio one white to five U-10 scallops), mix until smooth. Add one ounce of cream, mix for five seconds, do not over mix, at this point or air bubbles will form in the torchon. Scrape mixture into a bowl with ice underneath, to keep it cold. Fold in 8 more ounces of cream, chopped herbs, lemon zest and blanched shallots. Adjust seasoning. Place in piping bag, pipe on to plastic wrap and roll tight and tying off the ends with bouchers twine. Sous Vide in a court-bouillon, at 140 F, for 30 minutes or until the torchon is firm to the touch. Take out of the court-bouillon and chill it in the cooler. Meanwhile make a beurre monte to reheat the torchon. Ounce chilled, cut into two inch logs, reheat in the beurre monte until warm.

Myer Lemon Curd
Black Garlic Puree
Fried Shallots
Marques de Valdueza Spanish Olive Oil
Fleur De Sel
Micro Herbs

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