Ingredients
Full Description: Seared Sea Scallops with Quail Eggs and Caper-Oregano Vinaigrette on a bed of Corn and Brussel Succotash drizzled with Black Truffle Oil
adapted from a Gordon Ramsay recipe
serves 4
Scallops
- 4 Large Fresh Sea Scallops, halved
- 1 tbsp Curry Powder
- 8 Quail Eggs
- zest of 1 Lemon
- knob of Butter
- Sea Salt
- Black Pepper
- EVOO
Succotash
- 1 large knob of fresh Corn, kernels sliced off the cob
- 1 tbsp chopped Prosciutto di Parma or Pancetta
- 300g Brussel Sprouts, roots removed, julienned
- 1/2 cup Dry Vermouth or Sherry
- 1 knob of Butter
- 2 tsp of Cream
- 2 cloves of Garlic, chopped
- tonnes of Black Pepper
- Sea Salt
- EVOO
Caper-Oregano Vinaigrette
- 2 tbsp Capers, rinsed and dried
- 1 handful fresh Oregano, chopped
- 2 tsp Dijon Mustard
- 1 med Shallot, chopped
- 1 tbsp Champagne or White Wine Vinegar
- 1 tbsp Lemon Juice
- Sea Salt
- Black Pepper
- 1/2 cup of EVOO
Garnish:
- Black Truffle Oil
Instructions
God, my recipes are all gone!
Scallops
- Subtly dust scallops with curry powder, salt and pepper.
- Lightly coat with zest.
- Get a pan searing hot, add butter.
- Sear scallops 30 secs a side, add a touch of EVOO to stop it from burning then further sear it for 15 secs.
- Remove immediately and let it rest on a wire rack.
- Using a paring knife, tap on the tip of the quail's egg to crack. (unless u have tiny and sharp fingernails) Cook eggs on the same pan for 20secs, remove and set aside.
Succotash
- Get a pan searing hot, add butter, garlic and prosciutto.
- When garlic starts to turn golden brown, add in corn and brussels. Toss. Saute for 2 mins.
- Add vermouth. Reduce. Season lightly with salt but lots of black pepper. Add a touch of EVOO if it looks like its starting to burn.
- Saute until brussels are tender, turn off heat.
- Stir in cream and set aside.
Vinaigrette
- Blitz everything in a blender for 1 min.
To serve, spoon succotash on a plate, top with scallops then egg, then a dot of vinaigrette and drizzle with black truffle oil.