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Executive Chef Bernard Guillas Gourmet Recipes

 

Printer Friendly Pages © www.ChefBernard.com
May 2008

Reflection:

Scallops are best known for their beautiful and distinctive shells. Their shells have been captured by works of art by Boticelli in The Birth of Venus, Titian and so many others throughout the world. Even buildings in ancient Pompeii were decorated with scallop shell ornaments. Scallops glide through the water over the sea floor by snapping their shells together and can live up to 18 years. The best divers around the world search for this prized delicacy. Throughout my travels around the world, I've observed different techniques and preparations. In Hong Kong, they are dried and used for soups, sashimi in Japan, BBQ'd in Maine and cooked in the shell in Brittany. Please enjoy my offering, my art of the scallop.

Tip:

. There are many ways to prepare scallops. BBQ, kabobs, broiled, stir fried, sautéed, baked and in ceviche.

. When selecting scallops, search for diver harvested scallops and non-brined.

. Live scallops are best used within five days of harvesting.
They need to be kept at a constant 38° temperature
to preserve their sweet and delicate flavor.

. During preparation, make sure to cook your scallop just until they lose their translucence and turn opaque.
Do not overcook or they will become tough and lose their flavor profile.

 

 


Recipe:

"  'M'Ocean' Fennel Pollen Parsley Spiced Diver Scallops  "
Ecuadorian Tabouleh, Lemon Myrtle Oil

serves six

"M'Ocean" Parsley Spiced Diver Scallops
18 diver scallops, U-10, extra large, muscle removed
2 Tbsp. parsley, chopped
2 Tbsp. "M'Ocean" Fennel Pollen Spices
2 Tbsp. olive oil
1 Tbsp. butter
** sea salt and freshly ground black pepper

Toss scallops with parsley and "M'Ocean". Heat 1 Tbsp. olive oil and 1 Tbsp. butter in large non-stick skillet at high heat. Add 9 scallops. Cook 1 minute. Turn over. Cook additional 1 minute until done. Remove from pan. Set aside. Repeat process with remaining ingredients.


Ecuadorian Tabouleh
2 cups red quinoa
4 cups water
1/4 cup red onion, chopped
1/2 cup cilantro, chopped
1/2 cup mint, chopped
1/2 cup opal basil, chopped
1/3 cup extra virgin olive oil
2 Tbsp. lemon juice
3 Tbsp. lime juice
1 avocado, peeled, pitted, cut into cubes
4 tomatoes, peeled, seeded, diced
2 Charentais melons, peeled, seeded, diced

Wash quinoa under running water. Place in medium pan. Add water. Bring to boil. Reduce heat to low. Cover. Simmer until liquid is absorbed, 10 to 15 minutes. Remove from heat. Fluff with fork. Quinoa will be somewhat translucent. Transfer quinoa to large bowl. Cool to room temperature. In mixing bowl combine red onion, cilantro, mint, basil, olive oil, lemon and lime juice. Add remaining ingredients. Toss gently with quinoa. Season to taste with sea salt and freshly ground black pepper.

Lemon Myrtle Oil
20 leaves basil
1/2 cup olive oil
5 drops lemon myrtle (essential) oil
** sea salt & freshly ground black pepper

In heavy skillet heat oil. When oil is hot, fry basil to crisp, keeping bright green color. Do not over fry or it will burn the chlorophyll and lose color. Set aside. Cool oil. Place cooled oil and basil in blender. Season with salt and pepper to taste. Blend well at high speed. Add lemon myrtle oil. Place in squeeze bottle.


Presentation
1/2 cup micro shiso
6 sprigs opal basil
6 lotus root chips
6 lemon grass sprigs

Pack tabouleh in 2 oz. timbale. Unmold in center of warm serving plate. Place three scallops evenly spaced around tabouleh. Drizzle lemon myrtle oil. Top timbale with small mound of micro shiso. Garnish with basil, lotus root chip, lemon grass sprig.



 

Bon Appetit!!
Executive Chef Bernard Guillas
The Marine Room, La Jolla, California





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