Parmesan shell with pan-braised scallops and Ganda ham on a bed of leeks

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Ingredients

For 4 shells:

• 4 scallops
• 1 leek
• 3½ oz (100 g) Parmesan cheese
• 2 egg yolks
• ½ tsp tomato paste
• 2 slices Ganda ham
• 2 2/3 tbsp (4 cl) dry white wine
• Fleur de sel, pepper

Preparation

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

Suggestion

• 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
  Come visit the Site right away to see all the recipes invented by the participants