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Sea Scallops
with Apple Ginger and Lemon
Chef Rick Moonen of rm
– New York, NY
Adapted by StarChefs Yield: 4
Servings
- 12 fresh sea scallops, schucked and reserved on the half shell
- 2 Granny Smith apples, cored and quartered
- 1 1-inch piece of fresh ginger, peeled and grated
- Zest and juice of one lemon
- 1 bunch fresh chives, chopped
- 1 ounce candied ginger, diced
- 6 ounces extra virgin olive oil
- 16 ounces coarse sea salt
- Kosher salt, to taste
Method:
Combine grated ginger, apples and lemon juice in a food processor
and pulse until smooth (ideally the consistency of apple sauce).
Season with salt, to taste, and reserve in the refrigerator.
Combine the candied ginger, chopped chives and
lemon zest in a small bowl and reserve.
To plate and serve, divide the scallops into four
servings of 3 scallops each. In the center of a small dish, place
the scallops on a bed of coarse sea salt. Top each scallop with
a half teaspoon of the apple puree mixture, a few drops of olive
oil, and then sprinkle with the chive mixture. Serve immediately.
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