Masakan Madiun Scallops with Sweetcorn Puree and Quail's Eggs INDIAN FOOD -

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Artikel : Masakan Madiun Scallops with Sweetcorn Puree and Quail's Eggs INDIAN FOOD
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Artikel Egg, Artikel Recipe, Artikel Scallops, Artikel seafood, Artikel Starter, Artikel Western,

Masakan Madiun Scallops with Sweetcorn Puree and Quail's Eggs INDIAN FOOD

Gordon Ramsay is one celebrity chef whom I admire very much. Not so much for his TV programmes, as I find him speaking too fast on TV, but for his cooking skills, ideas and attention to detail. I am also very impressed with his drive and ambition - rising from a 17-year-old kitchen apprentice to a 3-star Michelin Chef today.

I own lots of cookbooks and Gordon Ramsay's "Three-Star Chef" is one of my favourites. The book presents fifty of Gordon's classic dishes in the form of a photography portfolio and also the detailed recipes as produced in his three-star restaurant. If I am able to perfect all the dishes in this book, I am pretty confident to be a very successful home chef. :D

Last Wednesday, I did a 3-course dinner for wife's birthday with this scallop dish from the Gordon Ramsay's cookbook as the starter. The combination of the meaty scallops, delicate quail's eggs, sweet corn puree and truffle fragrance was simply sublime. Everyone asked for more and the kids literally licked their plates dry with no trace of the corn puree nor the truffle cream sauce on the plates.

Gordon's food is celebrated for its sublime flavour combinations, superb ingredients and brilliant presentation. This dish has every of these elements.  

Scallops with Sweetcorn Puree and Quail's Eggs

Adapted from "Three Star Chef" by Gordon Ramsay

Ingredients (Serves 6)

Scallops:

9 large scallops, shelled and cleaned

sea salt and pepper

4 tbsp olive oil

18 quail's eggs

Sweetcorn puree:

25g butter

150g frozen sweetcorn

1 tsp caster sugar

50ml chicken stock

50ml double cream

Truffle Cream Sauce:

50ml double cream

100ml mayonnaise

1 tsp truffle-infused olive oil

pinch of very finely chopped truffle shavings (I skipped this)

To Serve:

1 black truffle (optional)

lightly dressed salad of mixed leaves

olive oil, to drizzle

Method

First, make the sweetcorn puree.

Melt the butter in a medium pan and add the sweetcorn and sugar. Stir over high heat for 1-2 minutes, then add the stock and cream. Bring to boil, then lower the heat and simmer uncovered for 10 minutes or until the sweetcorn is soft.

Transfer the mixture to a food processor and blend for 1-2 minutes until smooth. Push the puree through a fine sieve and discard the pulp.

Return the puree to the pan and season with salt and pepper to taste.

The sweetcorn puree should be the consistency of thick cream; if it is too thick, add a dsah of hot water. Rehast just before serving.

For the truffle cream sauce, stir together all the ingredients and season to taste with salt and pepper. Cut half the truffle for serving, if using, into wafer-thin slices and set aside, with the sauce.

Cut each scallop horizontally into two discs and season with salt and pepper.

Heat a large heavy-based frying pan until very hot, then add half the olive oil. Lay the scallop discs in the pan and cook for 1-1.5 minutes on each side; they should feel slightly springy when pressed. Lift them out onto a warm plate and set aside.

Now cook the quail's eggs in two batches. 

Heat most of the remaining oil in the pan. Carefully crack the quail's eggs open with the tip of a knife and drop them into the hot pan. Fry for 1-1.5 minutes until the whites are opaque and firm but the yolks are still quite runny. Remove to a warm plate.

Add a little more oil to the pan before you fry the second batch. If you like, use a small paster cutter to stamp out the fried eggs and neaten the edges.

To plate, arrange three scallop discs on each warm serving plate and top with a wafer-thin slice of truffle and a quail's egg.

Drop little spoonfuls of warm sweetcorn puree between the scallops.

Place a neat handful of mixed salad in the middle, then drizzle over the truffle cream sauce and a little olive oil.

FInely grate over the remaining black truffle, if using.

Serve at once.

I am submitting this post to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids.

The theme for this month's event is Corn and is hosted by Esther from Copycake Kitchen, at this post.

Artikel Egg, Artikel Recipe, Artikel Scallops, Artikel seafood, Artikel Starter, Artikel Western,

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Tag : Egg, Recipe, Scallops, seafood, Starter, Western,