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Scallop with figs, port and chourico
Ingredients
Port reduction
- 1 bottle (25 ounces/750 ml) Port
- Salt and pepper
- 1/4 cup (60 ml) honey
- 2 tablespoons (30 ml) lemon juice
- 2 tablespoons (30 ml) butter, cold and cubed
Chouriço cauliflower hash
- 1 shallot, fine dice
- 2 cloves garlic, minced
- Oil, for cooking
- 3-inch (7.5 cm) link Chouriço sausage
- 1/2 cup (120 ml) small cauliflower florets (½ inch/1.25 cm each)
- 2 teaspoons (10 ml) smoked paprika
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (15 ml) butter
- Salt and pepper
- 1 tablespoon (15 ml) lemon juice
Kale chips
- 2 stalks kale, center stem removed
- Oil, for frying
- Salt
Seared scallop
- 4 very large sea scallops (U-8 or U-10), inductor muscles removed
- 2 tablespoons (30 ml) olive oil
- Salt and pepper
- 2 tablespoons (30 ml) butter
Bruléed figs
- 4 large ripe figs
- 2 tablespoons (30 ml) white sugar
- Flaky sea salt
Directions
For the port reduction
1. Heat the port and honey in a small pot over medium-high heat.
2. Bring to a gentle boil, and reduce by ¾, about 30-35 minutes, or until it coats the back of a spoon.
3. Add salt, pepper, lemon, and honey, stir well, and cook for 1 minute, until warmed through.
4. Before serving, remove from heat, and swirl in cold butter cubes.
Chouriço cauliflower hash
1. While the port is reducing, make the hash.
2. Heat the oil in a skillet over medium heat. Add shallots and garlic, cook for 1-2 minutes, or until translucent and lightly browned.
3. Pulse the chouriço sausage in a small food processor until chopped and slightly chunky. Add to the pan with the shallots and garlic.
4. Reduce heat and cook, slowly, for 10 minutes, until the meat is just firm and lightly browned, and the fat is rendered.
5. Add cauliflower, toss and cook for 3-4 minutes, until starting to soften.
6. Add paprika, salt, pepper, butter, and lemon juice, toss and cook for 1 minute.
7. Keep warm for serving.
Kale chips
1. At some point before plating, make the kale chips.
2. Heat about 2 inches (5 cm) oil in a heavy pot to 350 F (175 C).
3. Rip kale leaves into 1-2-inch (2.5-5 cm) sections, keeping the curly edges on all pieces.
4. Deep fry until crisp, about 25-30 seconds minutes.
5. Remove from oil and drain well. Season with salt.
6. Wait at least 10 minutes before serving.
7. Serve at room temperature.
Seared scallop
1. Season scallops with salt and pepper. Heat oil in a cast iron pan over medium-high heat until quite hot.
2. Place the scallops in hot oil, flat side down, and cook for 2 minutes, until well seared.
3. Flip the scallop and cook for 30 seconds, until starting to sear. Reduce heat to medium low and add the butter and continuously baste the scallop with the warm butter for 2 minutes.
4. Remove scallops from pan to a cool, paper towel lined tray, reserve for plating. Rest for 1-2 minutes before serving.
Bruléed figs
1. Use a sharp knife to level off of the bottom of a fig so it will stand up straight. Remove the top 1/3 of the fig, reserving the bottom 2/3, and removing the top 1/3 for another use.
2. Sprinkle sugar over the exposed purple flesh of the reserved portion.
3. Before plating, use a blowtorch to caramelize sugar for no more than 30 seconds, until a sugar crust is just formed, as for a crème brûlée.
4. Season with a small amount of salt, let sit 1 minute before serving.
To serve
1. Use a spoon to make a nice circular line with the port reduction around the center of the white plate.
2. Whip the spoon at the plate gently to create some nice individual dots.
3. Place the scallop front and center on the plate over a stripe of the sauce.
4. Place the bruléed fig behind the scallop to the right, leaving negative space, still on the line of port reduction.
5. Place a small mound of Chouriço mixture behind the fig to the left.
6. Cover the Chouriço mixture with a kale chip.
