Yuzu, Prosecco Soubise, Sea Grapes, and Caviar
Chef Brian Paszko of Alcove | Boston
Yield: 1 serving
Adapted by StarChefs | June 2020
INGREDIENTS:
Prosecco Soubise:
Yield: 24 servings
3 Spanish onions, thinly sliced
1 sachet consisting of: 2 pods star anise and 4 cloves, toasted
70 grams Prosecco
1 tablespoon Ultra Tex-3
1 teaspoon soy lecithin
To Assemble and Serve:
Yield: 1 serving
2 small sea scallops
Yuzu olive oil
Salt
Fennel pollen
Seagrapes
Caviar
METHOD:
For the Prosecco Soubise:
To a small stockpot with 600 grams water, add onions and attach and submerge sachet. Simmer until onions are tender, about 20 minutes. Drain onions and discard sachet. Transfer onions to Vitamix blender with Prosecco. Purée. While blending, shear in remaining ingredients. Strain through a chinois; cool. Transfer mixture to siphon and charge twice.
To Assemble and Serve:
In a bowl, season scallops with oil and salt. Into a scallop half-shell prepared for plating, discharge Prosecco Soubise, nearly filling the shell. Arrange scallops on top. Finish with fennel pollen, seagrapes, and caviar.
