Poached Scallops

Carrot Dressing, Pickled Cherries, Horseradish Mousse, Toasted Almonds, Fried Leeks, Celery, Mint, Shallot, and Poppy Seeds

Chef Pamela Stevenson of Henrietta Red | Nashville

Adapted by StarChefs | April 2022

INGREDIENTS:

Garlic Fermented Honey:
Garlic, halved
Raw honey

Scallops:
Scallops, cleaned
Salt
Extra virgin olive oil
Bay leaf
Lemon peel

Carrot Dressing:       
Yield: 2 quarts
525 grams carrot juice 
125 grams lime juice 
75 grams shallot 
5 grams cumin 
10 grams coriander 
75 grams Dijon mustard
275 grams apple cider vinegar 
500 grams extra virgin olive oil

Pickled Cherries: 
Yield: 5 cups
3 cups cabernet sauvignon vinegar 
1 cup sugar 
2 star anise 
2 chiles de árbol 
3 cups cherries

Horseradish Mousse:
Yield: 1 ½ cups
3 grams butter 
246 grams baby leeks
13 grams salt 
750 milliliters heavy cream 
24 grams finely grated horseradish

Fried Leek: 
Oil for deep frying 
1 leek, thinly sliced vertically

To Assemble and Serve:
Yield: 1 serving
1½ tablespoons small diced celery
1 tablespoon chiffonade mint
½ teaspoon brunoise shallot
1½ tablespoons toasted and chopped almonds
Salt
Black pepper
Poppy seeds

METHOD:

For the Garlic Fermented Honey:
Fill approximately 90 percent of a mason jar with garlic. Pour in just enough honey to cover the garlic. Flip the jar to make sure all garlic is coated. Store in a dark, cool place for several weeks, burping frequently and turning over to make sure the garlic remains coated. Strain and reserve honey. 

For the Scallops:
Heat the water bath of an immersion circulator to 129°F. Lightly salt scallops.Place in a vacuum bag with olive oil, bay leaf, and lemon peel. Cook sous vide 30 minutes. Shock in ice bath. Quarter the large scallops so every piece is roughly the same size. Set aside.

For the Carrot Dressing:   
In a Vitamix blender, blend to combine juices, shallot, cumin, coriander, mustard, vinegar, and 150 grams Garlic Fermented Honey. While blending, slowly stream in oil until emulsified. 

For the Pickled Cherries:
Place cherries in a heat-proof, nonreactive container. In a pot, combine all ingredients and 2 cups water. Bring to a simmer. Pour hot pickling liquid over cherries. Let cool 1 hour. Reserve.

For the Horseradish Mousse:
In a pan over low heat, melt butter. Add leeks, season with salt, and sweat approximately 15 minutes. Transfer leeks to a Vitamix blender and add 250 milliliters heavy cream. Blend until smooth. Transfer to a large mixing bowl, add horseradish, and let cool completely. In a stand mixer fitted with a whisk attachment, whip remaining heavy cream until stiff peaks form. Fold whipped cream into the leek mixture. Reserve.

For the Fried Leek: 
In a deep fryer, heat oil to 300°F. Fry leeks until golden brown. Set aside.

To Assemble and Serve:
In a bowl, toss to combine 2.5 ounces Scallops with celery, 1 ½ tablespoons Pickled Cherries, mint, shallot, almonds, and 2.5 ounces Carrot Dressing. Season with salt and pepper. Transfer to a serving bowl. Garnish with Horseradish Mousse, poppy seeds, and Fried Leek.

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