Scallops, mussels, buttermilk, leek

Scallops, mussels, buttermilk, leek

Scallops, mussels, buttermilk, leek

Chef Jp McMahon shared his signature seafood recipe at the launch night of Food on the Edge 2016 in Copenhagen.

May 1, 2016

serves for

4

total time

0 HR 0 MIN

ingredients

8 Scallops
Roe Removed
Sea salt
Leeks
4 Wild
Wild Garlic Flowers
oysters
4 Opened and Juice reserved
Light Rapeseed Oil
200 ml
Sea salt
mussels
500 g (wild)
Onion
Chopped
Garlic
minced
Thyme
2 Sprigs
White wine
150 ml
Cream
200 ml
Buttermilk
100 ml
Mussel Stock
200 ml
Gelatine Leaves
3
Sea salt

Preparation

Mussels

Cook the mussels in the white wine, onion, garlic and thyme until they open.

Strain and reserve the juice.

To make the buttermilk foam

Warm the stock and cream.

Bloom the gelatine and dissolve into the mix.

Add the buttermilk, season and pour into a siphon gun and charge twice. Keep warm.

To make the oyster mayonnaise

Place the four oysters with their juices in a plastic container.

With the aid of blender, emulsify the oil into the oyster. Season to taste.

Cut the leeks in three. Poach in simmering water until soft. Place on a ripped grill and char.

Scallops

Pan fry the scallops in hot oil until the one side is brown and crispy.

Turn over in the pan and add some butter.

Reduce heat and baste the scallops until they are cooked. Ensure the scallop is still translucent in the centre.

To serve:

Place the grilled leaks on the plate. Add a little oyster mayonnaise. Arrange two scallops around the leeks. Warm the mussels and dress around the leek. Finish with the buttermilk sauce.

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