Scallops With Melon and Passion Fruit Water Ice

By corlear

Ingredients

• To open the scallops:
• 12 1 1/4-oz scallops
• To gelatin the scallops:
• 12 open scallops (see previous step)
• 3/4 sheet gelatin (previously rehydrated in cold water)
• 1/2 cup scallop juices
• For the melon soup:
• 1/2 Canteloup melon (10 1/2 oz)
• For the melon slices:
• 1/4 Canteloup melon (5 1/4 oz)
• For the passion fruit water ice:
• 3/4 cup passion fruit juice

Details

Servings 4

Preparation

Step 1

To open the scallops:
1. Plunge small batches of the scallops into boiling water for 20 seconds.
2. Use the tip of a sharp knife to cut the peduncle connecting the scallop to the shell Remove the scallops and smell each one.
3. Sieve the juices and then keep the scallops on one side in their own juices.

To gelatin the scallops:
1. Arrange the scallops on a rack with ½" between each of them. Keep in the fridge.
2. Heat a ¼ of the scallop juices and heat the gelatin in it. Remove from the heat and mix with the rest of the scallop juices.
3. Place half of the mixture in the fridge and stir occasionally until it thickens.
4. When the gelatin is at the right consistency, not too liquid or it will run off or not too thick or it will not stick evenly to the scallop, coat each scallop with the gelatin.
5. Keep the scallops in the fridge, so that the layer of gelatin sets.
6. Repeat the operation twice more.

For the melon soup:
1. Peel and remove the seeds from the melon. Cut into pieces.
2. Blend in a food processor and strain. Sieve the pulp.

For the melon slices:
1. Peel and remove the seeds from the melon.
2. Use the meat slicer to cut 1/10" thick slices from the longest side of the melon. Trim to slices measuring 5" x 2/3".

For the passion fruit water ice:
1. Pour a ½" thick layer of passion fruit juice in a dish.
2. Place in a hermetically sealed container and freeze at a temperature of between -36ºF and -50ºF for approx. 3 hours.

Finishing Touches & Presentation:
1. Use a spatula to roughen up the surface of the passion fruit water ice to get a scalely texture.
2. Arrange the 3 scallops in such a way as to form the sides of an equilateral triangle in a round dish.
3. Wrap each scallop with the melon slices.
4. Put two soup spoonfuls of the melon soup in the center of the dish, making sure that the soup does not touch the scallops.
5. Place a teaspoon of passion fruit water ice on top of each scallop.