This is the recipe for scallops that chef Brad Kilgore prepared on a recent culinary cruise on the Regal Princess ship.
Seared Diver Scallops, Herbed Pea Puree, Serrano Crisp, Truffle-Yuzu Vinaigrette
For the Pea Puree
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600 grams Frozen Peas
20 grams Basil Leaves
10 grams Mint Leaves
175 grams Filtered Water (cold)
6 grams Salt
Bring a large pot of heavily salted water to a boil. While boiling cook the peas and herbs in the water while stirring for 30 seconds. Immediately shock in ice water. Remove the peas and herbs from the ice bath and place into a blender. Blend with the filtered water and salt until smooth but not so long that the puree heats up in the blender. Pass through a chinois, cool rapidly and reserve.
For the Serrano Crisp
Freeze a 4-inch-thick piece of Jamon Serrano wrapped in parchment then in plastic wrap. Slice the Jamon Serrano very thin and lay on sheets of parchment. Bake in a 325-degree oven for 7-9 minutes until crispy.
For the Truffle-Yuzu Vinaigrette
400 grams Light Soy Sauce
200 grams Yuzu Juice
200 grams Truffle Oil
1 can Truffles, Chopped
Stir all ingredients together and reserve.
For the Scallops
Clean the abductor muscle from the scallops and lay on a tray with paper towels. Season with salt and sear in a smoking hot pan using grapeseed oil. Cook on one side until golden brown and finish in the oven until medium rare.
Plate the scallops with garnishes of Thai Basil Micro, Green Apple Slices, Yellow Pea Shoots and the Serrano Crisps. Finish by pouring the Truffle-Yuzu Vinaigrette.