Scallop broth
Item 1 of 1
- medium
- 4
- 5 hours
This gourmet scallop recipe from Agnar Sverrisson is a complex starter, both in terms of preparation and flavour. Make sure you are prepared to put in some elbow grease as the pay-off will be worth it.
First published in 2015
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Ingredients
Metric
Imperial
Crab and bonito nage
- 2 tbsp of oil
- 400g of crab shell, crushed
- 500ml of white wine
- 200g of scallop skirt
- 60g of lemongrass, bruised and chopped
- 1g of xanthan gum
- 5g of salt
- 1 lemon, juiced
- 100ml of bonito vinegar
Vegetable nage
- 4 carrots, roughly chopped
- 4 fennel, roughly chopped
- 1 leek, roughly chopped
- 3 onions, roughly chopped
- 1/2 head of celery, roughly chopped
- 2.5l water
- 15g of salt
- 100g of parsley stalks
- 50g of chervil stalks
Sea aster and sea fennel
- 100g of sea aster
- 100g of sea fennel
Baby mooli
- 3 baby mooli
- 15g of salt
- 500ml of water
Pickle liquor
- 800ml of water
- 100ml of white wine vinegar
- 100ml of pomace oil (1)
- 2g of fennel seeds
- 15g of salt
- 15g of sugar
Pickled baby onions
- 500ml of water
- 15g of salt
- 400g of baby onions
Pickled trompettes
- 200g of trompette mushrooms
SAVE RECIPE
Equipment
- Fine sieve
- Thermometer
Method
2
Bring to a boil, take off the heat and add the parsley and chervil. Cool to room temperature and chill overnight
- 100g of parsley stalks
- 50g of chervil stalks
4
For the fennel dice, bring the water and salt to a boil. Blanch the fennel dice in the water for 2-3 minutes until tender but still with some bite. Refresh in iced water
5
For the pickle liquor, put all the ingredients in a pan and bring to a boil. Take off the heat and leave to infuse for 30 minutes. Pass through a sieve
- 800ml of water
- 100ml of white wine vinegar
- 100ml of pomace oil (1)
- 2g of fennel seeds
- 15g of salt
- 15g of sugar
6
For the pickled trompettes, warm 300ml of the pickling liquor to 70ºC. Use a thermometer to make sure the temperature is right
7
Put the mushrooms into the liquor and allow it to cool to room temperature
- 200g of trompette mushrooms
8
For the pickled baby onions, put the water and salt into a pan and bring to a boil. Blanch the onions for 3-4 minutes until soft but still have some bite. Remove from the pan and halve lengthways
- 500ml of water
- 15g of salt
- 400g of baby onions
9
Put in a pan with 400ml pickle liquor. Bring to a boil, take off the heat and allow to cool to room temperature
10
For the baby mooli, cut each mooli into 3 sections. Bring the salt and water to a boil. Blanch the mooli pieces for 1-2 minutes until tender but still with some bite. Refresh in iced water
- 3 baby mooli
- 500ml of water
- 15g of salt
11
For the sea aster and sea fennel, blanch the sea aster and sea fennel separately in pans of boiling water for 5-10 seconds. Drain and refresh in iced water
- 100g of sea aster
- 100g of sea fennel
12
For the crab and bonito nage, heat the oil in a large pan. Add the crab shells and sweat for 1-2 minutes. Add the white wine and bring to a boil, and cook out for 2-3 minutes
- 2 tbsp of oil
- 400g of crab shell
- 500ml of white wine
13
Add the vegetable nage, bring to the boil, turn down and simmer for 5 minutes. Take off the heat and add the scallop skirts and lemongrass and infuse for 5 minutes. Pass through a fine sieve
- 200g of scallop skirt
- 60g of lemongrass
15
For the roast scallops, open the scallop shells with a sharp knife by sliding the edge into the end where the hinge is
- 4 scallops
16
Carefully remove the roe and muscle and slice the scallop off the shell. Wash in cold water and blot dry. Cover with a damp cloth and chill until needed
17
To finish the scallops, heat the olive oil in a non-stick pan until very hot
- 1 tbsp of olive oil
18
Season the scallops, add to the pan rounded side down and cook for 30 seconds to 1 minute until nicely golden. Turn over, season with lemon juice and lift out of the pan
- 1 lemon, halved
19
Delicately arrange the different elements in the centre of each serving plate, making sure to show off the contrasting colours. Serve immediately
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