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Chef Keith Pooler
Chef Keith Pooler
Bergamot
118 Beacon St
Somerville, MA 02143
(617) 576-7700
www.bergamotrestaurant.com
Pink Peppercorn Crusted Diver Scallops, Celeriac Puree, Fennel Confit, Braised Breakfast Radish, Olive Oil Emulsion
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Pink Peppercorn Crusted Diver Scallops, Celeriac Puree, Fennel Confit, Braised Breakfast Radish, Olive Oil Emulsion
Chef Keith Pooler of Bergamot – Somerville, MA
Adapted by StarChefs.com
October 2010

 

INGREDIENTS
Fennel Confit:
6 pieces baby fennel
Canola oil
1 shallot, sliced
1 clove garlic, smashed
6 to 8 parsley stems
2 sprigs thyme
1 teaspoon coriander
1 pinch red pepper flakes
1 bay leaf

Celeriac Puree:
1½ cups water
1½ cups milk
1 cup diced celeriac
2 tablespoons butter
2 tablespoons crème fraiche
1 teaspoon salt

Olive Oil Emulsion:
1½ pints fish stock
Salt
1 teaspoon grapefruit juice
1 pint olive oil

Breakfast Radish:
12 breakfast radishes, larger radishes halved
Chicken stock
2 tablespoons butter
1 shallot, sliced
1 clove garlic, smashed
1 bay leaf
2 sprigs thyme
Salt
½ teaspoon celery seeds

Scallops:
3 U10 dayboat scallops
Salt
Pink peppercorn, crushed lightly
Canola oil

To Assemble and Serve:
Peppercress
Chamomile flowers

METHOD
For the Fennel Confit:
Combine all of the ingredients in a hotel pan and cook at low temperature, to about 180°F so the mixture does not boil or color. Cook until tender, about an hour. Let cool at room temperature.

For the Celeriac Puree:
In a heavy gauge pot, combine the water, milk, celeriac, and butter. Bring to a simmer and cook until celeriac is tender, approximately 30 minutes. Strain and let sit for a few moments. Put this mixture into the Vita-Prep and puree until smooth, approximately 1 to 2 minutes. While the mixture is pureeing, add the crème fraiche and season with salt.  

For the Olive Oil Emulsion:
Reduce fish stock to 1 cup and cool to room temperature. Season with salt and add to the Vita-Prep along with the grapefruit juice. Set aside until ready to serve. Just before serving, start the blender on low and, while adding the olive oil slowly and turning up the speed to high, blend until emulsified and frothy. Ifthe mixture gets too thick, thin with water.

Breakfast Radishes:
Preheat the oven to 300°F. Combine all the ingredients in a half hotel pan and bring up to a simmer. Cover with parchment and aluminum foil. Cook in the oven until tender about 15 to 20 minutes.

For the Scallops:
Score the scallops and season with salt and crushed peppercorns. Sear in a non-stick pan with a little canola oil. Set aside on a C-fold towel.

To Assemble and Serve:
With a spoon, smear the celeraic puree across the plate. Separate the fennel petals and place on the puree along with the breakfast radish. Place the three scallops on the puree. Put the sauce in a squeeze bottle and zigzag over the scallops or trace it around the celeriac puree. Garnish with a few pieces of peppercress or a few chamomile flowers.

 

 

 
 
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