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A Modern Mastery of Spice

Chef Mohammad Islam of Chateau Marmont - Los Angeles, CA
Chef Mohammad Islam

Chateau Marmont
8221 W. Sunset Blvd.
Los Angeles, CA 90046
(323) 656-1010

Aigredoux
(opening December 2006)
230 W Kinzie St
Chicago, IL 60610

California Artichoke soup with Elderberry Water and Nantucket Bay Scallops
Chef Mohammad Islam of Chateau Marmont – Los Angeles, CA
Adapted by StarChefs.com

Yield: 4 Servings

Ingredients:

    Stock:
  • 1 onion, chopped
  • 1 garlic clove, cut in half
  • 1 ear of corn, cut in half
  • 2 carrots, chopped
  • 2 celery stalks
  • ½ cup elderberry flowers
  • 2 fresh bay leaves
  • 1 ounce parsley
  • 8 quarts cold water

    Artichokes
  • 6 California (Globe) artichokes, trimmed, cut and cleaned.
  • 1 whole white onion, julienned
  • 6 cloves of garlic, sliced
  • 1 Tablespoon thyme leaves
  • 2 cups Riesling
  • 1 Tablespoon olive oil
  • Salt and white pepper
  • 24 Nantucket Bay Scallops
  • Salt and white pepper

Method:
For Stock:
Combine all ingredients. Bring to a boil and skim the top, then simmer for 20 minutes or until reduced by ¼. Strain, discard solids, and cool.

For Artichokes:
Place all ingredients in a thick bottom pan with the artichokes sitting stem side up. Cover and simmer on very low heat until cooked, approximately 25 minutes.

For Soup:
Combine the stock with 4 of the artichokes and bring to a boil. Purée with a high speed blender and pass it through a chinois. Thinly slice one of the remaining artichokes with a mandoline and use as a garnish. Flash fry the second and use crisped leaves as a garnish.
Season the scallops and sear. Finish soup with 6 scallops per person, thinly sliced artichoke and crisped artichoke leaves.

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  • LA Rising Stars: Mohammad Islam

  •    Published: October 2006
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