Roasted Scallops, Serrano Ham, Romesco Cauliflower puree, Parmesan foam, Pimentón
I had a few things leftover in the refrigerator and an hour to kill so i came up with this dish. Sorry for the lack of blogging lately but this is busy season for me between trips to the Hamptons and consulting for an ice cream shop on my days off. My brain feels like an egg over-easy, fried on the outside – runny on the inside, and i’m trying real hard not to poke the yolk.
I took the time to cook you dinner though. Sweet diver scallops wrapped with serrano ham and pan-roasted. They go on top on a delicious romesco cauliflower puree finished with brown butter. A parmesan foam provide a not-so-virtual touch and a sprinkle of pimentón brings out the smokiness. Foamy sauces are tricky to photograph for the camera challenged like me, you adjust and re-adjust your settings.. they’re gone. That’s when i usually bang my head against the wall, also carefully not to poke the yolk. I gave it my best shot. The taste was right on the money though, the parmesan paired really well with the serrano ham and the sweetness of the scallops. The pimentón didn’t make the picture but made the dish sing. No really, it wasn’t me singing.
Enjoy!
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Roasted Scallops, Serrano Ham, Romesco Cauliflower puree, Parmesan foam, Pimentón
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- Serves 4
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For the scallops:
- 8 fresh scallops
- 4 slices serrano ham
- salt and black pepper
- 4 tablespoons butter
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For the cauliflower puree:
- 1 head Romesco cauliflower
- 4 tablespoons butter
- salt & pepper to taste
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For the parmesan foam:
- 1/2 cup chicken stock
- 1/2 cup parmesan cheese, grated
- 2 or 3 tablespoons butter
- salt to taste
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Finishing:
- Asparagus and peas, cooked
- Pimentón, to taste
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For the scallops:
- Cut the slices of serrano ham in half, the long way. Wrap each scallops with a strip and secure with a tooth pick. Season with salt and pepper.
- When all the components of the dish are ready, heat a heavy bottomed skillet and sear the scallops until they turn golden brown.
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For the cauliflower puree:
- Bring a pot of salted water to a boil. Add the cauliflower florets and cook until tender. Strain and reserve some of the cooking liquid. Meanwhile make a brown butter. Place the cauliflower in the bowl of a food processor and drizzle the brown butter. Process until you obtain a smooth puree, adding a few tablespoons of the cooking liquid if necessary. Adjust seasoning.
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For the parmesan foam:
- Heat the chicken stock in a small saucepan with the parmesan and butter until the parmesan dissolves. Do not let it boil. Add salt if necessary. Froth the parmesan foam with a hand blender.
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To serve:
- Spoon some of the puree in the center of the plate, top with the scallops. Place some asparagus and peas around. Spoon the parmesan foam over the scallops. Sprinkle with a little bit of pimentón. Serve immediately.