01.01.2003 -teaser - leeks
Parmesan shell with pan-braised scallops and Ganda ham on a bed of leeks
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A little tongue teaser combining the refinement of a ham-wrapped fried scallop on a bed of barely blanched leeks held together by an exquisite scallop roe zabaglione…. It is served on a crunchy Parmesan shell. In short, a fireworks display of textures.
I really wracked my brains for the first edition of blog appétit ! After a few weeks of reflection and research in cookbooks… I opted for a tiny teaser.
May I invite you to check out in the "making of blog appétit" how I came up with this recipe.
You can also to check out all the recipes proposed for this first edition of blog appétit dedicated to scallops and leeks.
For 4 shells:
Preparation of Parmesan shells
- Heat nonstick frying pan over low heat
- Grate Parmesan cheese into frying pan, forming a 5-6 cm diameter disc. Cover center of disc solidly to a thickness of 1-2 mm while making it irregular on the side, to make it lacy
- Allow to melt for 3-4 minutes. Shake the pan; the shell is ready when no more
- Parmesan shreds are moving in the pan.
- Remove pan from fire and cool 1 min.
- Briefly run spatula around pan to unstick shell
- Handle gently and cool on a bottle to give it its curved shape.
- Repeat operation for each shell
Preparation of scallops
- Open and clean your scallops by debearding and cutting.
- Separate scallop meat from roe.
- Cut Ganda ham into long strips, approx. 8 cm by 1.5 cm.
- Wrap strips around scallops and hold in place with a toothpick through the scallop meat and ham
- Heat frying pan without grease over high heat.
- As soon as frying pan is sizzling hot, fry scallop meat wrapped in ham for no more than 40 seconds on each side
- Remove pan from heat and keep warm
Preparation of leeks
- Clean and cut leek to obtain 5 cm of white and 5 cm of green.
- Thinly slice into julienne strips 1 to 2 mm thick.
- Tie julienne-cut leeks into small bundles
- Boil salted water in large saucepan
- Plunge bundles of leeks in water boiling for 1 min, just long enough to blanch.
- Drain bundles on absorbent paper.
- Set aside and keep warm
Preparation of zabaglione
- Blend 2 scallop roes finely
- Mix scallop roe purée with eggs, white wine and tomato paste.
- Salt and pepper
- Pour mixture in recipient in double boiler at 140-160 ºF (60-70 °C)
- Beat with whisk for 10 to 15 min, long enough for mixture to become warm and frothy.
Assembling tongue teaser
- Place a Parmesan shell on a heated plate
- Place a bed of leeks in the hollow of each shell mixing the white and green leek shreds
- Coat bed of leeks with tbsp of scallop roe zabaglione
- Lay fried ham-wrapped scallop on top and remove toothpick
- Sprinkle scallop with fleur de sel and add a few turns of the peppermill to the finished dish.
- Serve hot
- If you'd like to find out about the making of this recipe, please read my impressions on the first edition of Blog appétit. I hope it will convince all of you to contribute to the next edition.
- Ganda ham
Ganda ham is a Belgian ham that originated in the Gand region. It's quite simply a salt-dried ham with nothing else added.
- Blog appétit
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