Roasted Maine Scallops With Fragola, Mohave Oranges, Fennel and Black Mosto, Grenobloise

Submitted by John Rellah, Executive Chef, Hamilton Farm Golf Club, Gladstone, N.J.

by C&RB Staff (editor@clubandresortbusiness.com)
July 2008
 

For The Scallop:
Amt    Ingredient    

U-10    Maine Dry Sea Scallops (cleaned)
½ cup    Mazola oil, for pan roasting
1 tbsp.    butter
1 sprig    thyme and rosemary
1 clove    garlic
to taste    Espelette powder and salt

For the Vegetables:
Amt    Ingredient
8 ozs.    Fragola (cooked al dente)
2 cups    baby spinach
1 tsp.    chopped garlic
1 tsp.    chopped shallots
1 pat    butter
1 tsp.    olive oil
2 tbsp.    chicken stock, or equivalent
small pat    butter

For the Grenobloise :
Amt    Ingredient
1 stick (4 ozs.)    sweet butter
2 tbsp.    capers
2 tbsp.    tomato concasse
1     lemon, sections
2 tbsp.    julienne flat parsley
2 slices    brioche, cut in very small dice and rissole


For the Garnish:
Amt    Ingredient
1 piece    fennel (shaved thin; reserve frons for garnish)
2    large ripe-vine tomatoes (blanched, skinned and seeded)
12    pitted Moroccan olives black olive Mosto oil

Procedure:
• For the Scallops:
• Heat ½ cup Mazola in a heavy-bottom sautoir.
• Season scallops with salt and espelette powder.
• Add scallops and roast on medium high heat; quickly add butter, herbs and garlic clove and baste scallops continuously until golden brown. (Chef’s Note: I like to leave the scallop on the medium-rare side.)

Reserve For the Vegetables:
• In a sauté pan over medium heat, add olive oil and butter.
• When butter is melted, add chopped garlic and shallots and sweat until translucent, making sure not to brown.
• Add spinach and wilt quickly.
• Add cooked fragola, chicken stock and pat of butter and monte until creamy.
• Adjust seasoning.

For the Grenobloise:
• In heavy-bottom sautoir, brown butter over high heat.
• Add remaining ingredients and combine well.

Plating:
Chef’s Note: There are many plating options for this dish. We leave the orange and fennel raw and room temperature.
• Place the vegetable preparation in a ring mold.
• Place roasted scallops on top of the vegetables.
• Top with grenobloise.
• Garnish plate with tomato petals, orange sections, shaved fennel, pitted and quartered Moroccan olives, black olive mosto and fennel frons.