Cold Poached Nantucket Bay Scallops with Baby Fennel Confit, Roasted Baby Beets, Quinoa, Blood Orange Vinaigrette and Mache
Chef Keith Pooler of Harvest – Cambridge, Massachusetts
Adapted by
January 2007

Yield: 10 Servings


    Baby Fennel Confit:
  • 10 baby fennel
  • 1 teaspoon coriander
  • 1 teaspoon fennel seeds
  • 1 teaspoon red pepper flakes
  • 1 teaspoon mustard seeds
  • 2 bay leaves
  • 5 star anise
  • ¾ gallon canola oil

    Roasted Baby Beets:
  • 10 baby red beets
  • 2 Tablespoons canola oil
  • Salt and pepper, to taste
  • 1 shallot, sliced lengthwise
  • 2 garlic cloves
  • 6 sprigs thyme

    Court Bouillon:
  • 2 onions
  • 2 bunches of leeks
  • 4 celery stalks
  • 5 shallots
  • 1 bottle white wine
  • 1 gallon water
  • 4 Tablespoons salt
  • 2 bay leaves
  • 5 sprigs thyme
  • ½ bunch parsley stems
  • 1 Tablespoon peppercorns

  • 2 pounds scallops, preferably Nantucket Bay scallops
  • Court Bouillon (recipe above)

    Toasted Quinoa:
  • 1 cup quinoa
  • 2 cups water
  • Salt and pepper, to taste
  • 4 Tablespoons chopped chervil
  • ¼ cup olive oil

    Blood Orange Vinaigrette:
  • 1 cup blood orange puree
  • 2 shallots, minced
  • 1 cup orange juice
  • ½ cup red wine vinegar
  • 2 egg yolks
  • Salt, to taste
  • 2 cups grape seed oil

  • Blood orange chip
  • Mache

For Baby Fennel Confit:
Trim bottom of fennel and wash them. Place in a heavy gauge pot, then add spices and cover with oil. Bring to the slightest simmer, just a lazy bubbling. Let simmer for approximately 1 ½ - 2 hours, until you can take a pairing knife and easily cut into the fennel. Make sure to go against the grain to increase resistance.

For Roast Baby Beets:
Preheat oven to 350ºF. Trim tops off beets, leaving 1 inch of stem. Wash and dry. Heat a sauté pan in the oven. Add canola oil and beets and season with salt and pepper. Wait no more than 20 minutes, then check beets with a knife. The skin should become leathery and wrinkled. If it is, then add the shallot, garlic and thyme and place pan back in oven for 5 minutes. Let beets cool, then rub them with a towel to remove skin. Trim tops off.

For Court Bouillon:
Chop all the vegetables, medium dice. Put them a large pot and add the wine, water and salt. Bring to a boil and simmer for 45 minutes. For the last 10 minutes, add bay leaves, thyme, parsley stems and peppercorns. Strain and cool.

For Scallops:
Remove the adductor muscles. Place scallops on bottom of heavy gauge pot. Cover them with court bouillon, just one layer. Stir scallops with your hand in the pot with the heat set on high. When you cannot stand to keep your hand in the liquid, shut off the stove. Let the scallops sit for one minute, then remove them with a strainer. Cool them on a sheet pan with parchment, then store them in liquid.

For Toasted Quinoa:
Rinse quinoa. Toast it in a dry sauté pan for about 5 minutes. Add water. Bring to a boil and reduce to a simmer. Let simmer for 15 minutes or until the germ comes from the grain. Spread quinoa on sheet tray to cool. Combine chervil and quinoa, then fold in olive oil and season with salt.

For Blood Orange Vinaigrette:
Combine blood orange puree and shallots in a sauce pan over medium heat and reduce by half. Add orange juice and reduce by half. Remove from stove and add vinegar and egg yolks. Season, then whisk in grape seed oil.

To Assemble and Serve:
Place fennel in the center of the plate, then surround it with the quinoa. Cascade the roasted baby beet over the top. Randomly place about 8-10 scallops around plate as desired. Dress scallops with vinaigrette, and also streak the plate. Garnish with blood orange chip and mache.

Wine Pairing:
Selaks, Sauvignon Blanc, Marlborough, New Zealand 2005


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