Seared Scallop with Red Beet Carpaccio, orange crisp, orange & ginger glaze
By Tiller
Ingredients
- Glaze:
- Orange Crisp;
- 1 orange,frozen until solid and very thinly sliced
- 1 tbsp icing sugar
- 2 cups fresh orange juice
- 3 tbsp coarsely chopped ginger
- 2 tbsp sugar
- Beets & Scallops;
- 2 cups water
- 1/2 cup red wine vinegar
- 1/2 tsp salt
- 1 large red beet or 2 smaller ones
- 4 large scallops
- salt & freshly ground pepper
- 1 tbsp olive oil
- Garnish;
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- sea salt for sprinkling
- 2 tbsp chervil sprigs
Details
Preparation
Step 1
Preheat oven to 175*
Place sliced oranges in a single layer on a parchment-lined baking sheet and sprinkle with icing sugar. Bake for 1 hour, flip over then bake another 2 hrs or until the oranges are dry and crisp.
Heat orange juice, ginger and sugar in a pot over med/high heat and bring to boil. Let reduce for 15 to 20 minutes of until syrupy. Strain through a fine sieve. Chill until needed.
Combine water, vinegar and salt in a pot over med/high heat and bring to boil. Reduce heat to med , add beet, cover and cook for 30 to 40minutes or until beet is tender, adding extra water to pot if necessary. Let cool.
When beet is cold, peel and use a mandolin or sharp knife to very thinly slice.
Re-warm glaze while scallops are cooking. Season scallops with salt and pepper on both sides. Heat oil in a nonstick pan over high heat. Place scallops in pan and sear for 2 minutes a side or until golden brown and just cooked.
Divide beet slices between 4 serving plates and layer, slightly overlapping. Drizzle with red wine vinegar and olive oil and sprinkle with sea salt. Place a warm scallop in the middle of the plate. Top with an orange crisp and drizzle with orange ginger glaze.
Garnish with chervil sprigs.
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