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Seared
Scallop Dish
Chef: Paul
Image
By Douglas Habecker Translated
by Ann Lee
Canadian Chef Paul Image is the man
behind Hotel ONE's Western kitchen, offering modern
French cuisine influenced by experience that ranges
from Vancouver to the Tokyo Four Seasons hotel. This
month, Paul introduces a Seared Scallop with Bacon Potato
Hash, Roast Apple and White Wine Butter Sauce, a dish
which, he notes, is quite simple, looks good and will
impress your dinner guests.
Ingredients:
Fresh or Frozen Scallop; Potato; Flour; Butter; Bacon;
Salt; White Pepper; Shallots; Garlic; Apple; White Wine;
Lime; Spring Onion.
Cooking
Instructions
Potato Hash, Roast Apple and Sauce:
Boil potato with salt for 15-20 minutes until it's about
half-way done. Peel potato and grate (best with a box
grater) into a bowl. Add a pinch of salt and pepper,
and a teaspoon of all-purpose flour (or corn starch),
and mix. Dice about 5 small shallot cloves and a clove
of garlic, and finely chop up 1 to 1 1/2 strips (15-20
grams) of bacon. Preheat a pot at low heat, add butter
or vegetable oil, and then briefly cook shallots, garlic
and bacon. Mix these with potato and mold into a square.
Using pan preheated at medium heat, brown the square
(until crispy, light brown--1-2 min. per side).
Take 2 slices (about 1/8) of a sweet apple (such as
Gala) and pan-sear apple in pan, preheated at low/medium
heat, until brown on outside. Then bake in oven at 300
F for three minutes.
For sauce, dice 1 shallot and saute
in a pan with a little oil at low heat. Add 2 tablespoons
of white wine (Chardonnay is good) and reduce, then
add 3 tablespoons (20-30 grams) of refrigerator-cold
butter, whisk, and add a little lemon juice. Add a pinch
of salt and white pepper, then pour sauce through a
fine sieve (such as tea strainer) into a new container.
Keep sauce at warm or room temperature, not cold or
hot.
Scallop:
Take scallop (preferably wrapped with string to maintain
its shape) dip into oil and season with salt and white
pepper. Heat a pan with a little oil at medium-high
heat. When the pan starts to smoke, sear the scallop
to a light brown on both sides. Then bake in oven 6-8
minutes at 300 F (note: apple and hash can be warmed
with scallop for the last 3-4 minutes).
Place hash square on plate and place
two apple slices on it, followed by scallop (with string
removed). Cover and decorate with sauce; sprinkle with
finely-sliced spring onion for extra color.
 
 
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