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Shooting Star of Scallops and Whitebait.

For the saffron ailoi, in the bowl of a food processor fitted with the metal blade attachment combine the saffron, egg yolks, lemon juice and mustard and pulse until smooth. With the motor running gradually add the olive oil in a thin steady stream and whisk until combined. Transfer the aioli to a bowl, season and set aside.

For the fennel chips, preheat the oven to 200 degrees. Arrange the fenner slices in a single layer on a silpat-lined sheet pan. Place in the oven until crisp, about 30 minutes. Remove from the heat and set aside.

For the salad, in a medium bowl, combine all of the ingredients. Toss to coat, season, and set aside.

For the dumplings, preheat the fryer to 365 degrees. In a large bowl, combine the potatoes, milk, butter, egg, and fennel. Using a rubber spatula, mix until well combined and season. Using a large soup spoon, form six potato dumplings, coat each with breadcrumbs, and set aside on a parchment-lined sheet pan. Place in the fryer and cook until golden brown, about one minute. Remove from the heat and transfer to a paper towel-lined sheet pan to drain. Season and set aside keeping wnrm.

For the tempura batter, in a medium bowl, combine the flour, tapioca starch, salt, and sugar and stir well to combine. Add enough soda water until smooth and well combined. Add the ice cube and set aside.

For the shooting star of scallops, preheat the fryer to 400 degrees. Liberally coat a fennel stalk, some scallops, and white bait with tempura batter. Place in a long deep-fry basket, place the fryer, and cook, holding in place with metal tongs, until golden brown, about three minutes. Remove from the heat and place on a paper towel-lined sheet pan to drain. Season and set aside, keeping warm.

To serve, place a potato dumpling in the center of a plate and place a shooting star of scallops on top. Set some quenelles of aioli to one side, sprinkle some chili powder around the dish, and garnish with fennel fronds.

(Serves 6)

For the saffron aioli:

6 saffron threads, diluted in 2 tablespoons hot water

2 egg yolks

1 tablespoon Dijon mustard

1 cup olive oil

Salt and pepper to taste

For the fennel chips:

1 fennel bulb, thinly, sliced

For the salad:

1 fennel bulb thinly, sliced

1 red onion, peeled and thinly sliced

Juice of 1 lemon

1 tablespoon olive oil

Salt and pepper to taste

For the dumplings:

1 pound red potatoes peeled, bottled and riced

1/2 cup whole milk warm

2 ounces unsalted butter, softened

1 egg beaten

2 fennel bulbs roasted trimmed and pureed.

2 cups panko breadcrumbs

Salt and pepper to taste

For the tempura batter:"

1 cup all-purpose flour

1 cup tapioca starch

1 teaspoon salt

1/2 teaspoon granulated sugar

1 1/2 cups cold seltzer water

1 ice cube

For the shooting star of scallops:

6 fennel stalks

2 pounds sea scallops

1 1/2 pounds whiebait

For the garsnish:

Chili powder

Fennel fronds

* Available in Asian markets

* White balt is available from late August to September through Captau Mardens Seafood at (781) 235-0860.
COPYRIGHT 2001 Culinaire, Inc.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2001, Gale Group. All rights reserved. Gale Group is a Thomson Corporation Company.

Article Details
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Author:English, Tood
Publication:Art Culinaire
Article Type:Recipe
Date:Mar 22, 2001
Words:530
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