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11 January 2010

SCALLOP VERRINES

This is another recipe made from our gift of Breton Scallops. For this one, I wanted something lighter, with some Asian flavors. I had some lemongrass leaves that I thought would go well with the sweetness of the scallops. I also had some crisp radishes for a sharp note and some celery root to round out the flavor.


I didn’t do much to the scallops--they didn’t need much. I rinsed them, dried them well, and ground some pepper over them. This time, I didn’t have a pan with flavored oil ready for them, so I put a little bit of olive oil on the scallops themselves. That way, I didn’t have to use too much oil. It worked well--they seared nicely and had a lovely color.


I had intended to make a vinaigrette for these, but when I tasted the vegetables with their herbs, I tossed that idea and just used a little bit of mild rice wine vinegar. Perfect!


I like verrines. There’s something about their compact completeness that appeals to me. Maybe because I love little containers. Maybe because I love glassware. I don’t know, but I know that I make verrines whenever I can. They’re just so....cute.



Scallop Verrines


2 radishes

4 cm / 1 1/2 inch cube of celery root

4 cm / 1 1/2 inch celery

6 lemongrass leaves

3 basil leaves

1 tsp rice wine vinegar

8 sea scallops


  • Slice the radishes in half, then slice each half in three, making three round slices. Cut julienne from those. This is the size you’ll want to make all of your other julienne.
  • Slice the celery and the celery root the same length as your radishes, and julienne.
  • Make a chiffonnade of the herb leaves: stack the basil and lemongrass leaves, roll them like a tiny cigar and cut them into thin slices. You’ll end up with shreds.
  • Put all of your julienne and herbs in a bowl and add the rice wine vinegar. Stir to mix well.
  • Rinse and dry the scallops. It’s important that they be very dry or they wont’ sear well. Grind some pepper over them, and add about a teaspoon of good olive oil. Mix gently to coat the scallops with the olive oil.
  • Heat a frying pan till it’s very hot and add the scallops. Cook about 2 minutes each side or until almost done. They’ll continue to cook after you take them off the heat. You don’t want to overcook these or you’ll have little seared chewing gum balls.
  • Put the julienne mixture in each of 4 verrines. Top each one with 2 scallops threaded on a pretty skewer or toothpick. Serve immediately.


Enough for 4



NOTES:

  • I used lemongrass leaves because I had them. If you don’t have them, you can use any other fresh herb that you have that would go well with these flavors. Parsley, cilantro, dill, fennel, rocket. I don’t think I’d use mint, though.
  • Fennel would be a nice addition to the julienne if you have it. You could also add a tiny bit of cabbage or endive. Or bell pepper.
  • You could use lemon or lime juice instead of the vinegar. Or white balsamic. I don’t think I’d use the dark balsamic, though, or you’d kill the pretty colors.





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30 comments:

La Table De Nana said...

Superbes ma chère~

Kate said...

Beautiful! And, I know they are delicious!

Pam said...

Too pretty to eat. But I would anyway!

Sasha said...

What a beautiful dish, Kate! I love scallops.

lostpastremembered said...

You've got to stop.... these scallop dishes are so lovely.... this one is delightful... lovely shot, Kate!

Ciao Chow Linda said...

What a fabulous dish. The presentation is so elegant and lovely and the use of celery root so unusual. I'll bet it tastes great with the scallops.

Carol at Serendipity said...

Kate,

Just lovely. The presentation is exquisite. I am almost back in my cooking mode and I am anxious to try some of the recipes I have seen here and elsewhere!

Have a great week.

Carol

Lizzy said...

Your pictures are amazing Kate!

Maggie B said...

A perfect amuse-bouche to serve before dinner.
Thanks for the recipe.
Maggie

Linda said...

You have a way with scallops!
This looks wonderful and I have not even had breakfast yet...they would make a grand breakfast!
Just beautiful!

Bob said...

I'm not really a scallop fan, but I love that presentation!

Hungry Dog said...

Lovely! I adore radishes and celery, and it goes withou saying that I adore scallops. I've never heard of a verrine--thanks for the education!

Barbara said...

Well, I have to say it, Kate. That IS adorable. The glasses, the way you have perched the scallops on top, everything. Your julienne of herbs and root veggies is colorful and I bet tastes divine! I love endive, always have it in a salad- rarely have lemongrass leaves, but can easily get them. Fennel would be perfect. The little bit of red from the radish is just enough. And to top it all off, I love scallops!

grace said...

oh, you and your scallops. :) i, too, love a verrine--it's so elegant yet easy. i like the lemongrass in your julienne mixture--what a unique flavor! yes. this is great. :)

The Gypsy Chef said...

These look beautiful! I bet they taste just as good as they look. I fell in love with verrines in France this year. We seemed to be having them in every restaurant we dined in.
Gorgeous photos.
Pam

Juliana said...

Kate, this scallops are absolutely gorgeous...lovely presentation :-)

Kitchen Butterfly said...

They LOOK delish and all I can think of are fresh, cleansing and delicious flavours!

Junglefrog said...

I love verrines too! I have a rather ridiculously large collection of small glasses that I use as often as I can too! I love this dish!

Junglefrog said...

I just saw your comment on Dine & Dish about not having cakemix in Belgium.. Are you sure? We have loads here so if you want some... just let me know and I'll send it to you

zurin said...

These look beautiful and awesomely simple! love ur presentation!

nightowlchef said...

Hmm, verrines are new to me... Thanks for the introduction! I would love fennel in these instead of the celery (fennel + me = heaven_culinary). And where, oh where do you manage to find fresh basil leaves this time of year?! Yum!

Dodol & Mochi said...

Y'know what, I think this is almost a fusion dish! Love verrines of all sorts! I admire your cultural openness! =D

Keep it up!!

Pei-Lin

SavoringTime in the Kitchen said...

What a beautiful appetizer! I love he name and presentation. I think I would love the addition of fennel also.

I am saving this as a possible appetizer for when we host our gourmet group this summer! We had grilled scallops last night - grilled, over greens with red wine vinaigrette. Delish!

Mari @ Once Upon a Plate said...

Well isn't that the most elegant and beautiful appetizer?!! I love this Kate and you've photographed it so beautifully. (Darling glassware, too!) The pictures bring a smile to my face. :)

Sook said...

What a beautiful dish! I love scallops so I would definitely enjoy this dish! Yum!

oneshotbeyond said...

That's so elegant!

2 Stews said...

Seared to perfection and so light. I want these NOW!

Diane

Mary said...

Kate, these really look amazing. I found my way here via The Gypsy Chef. I'm glad for the recommendation You have a lovely blog. I'll be back often. Have a wonderful day. Blessings...Mary

The Gypsy Chef said...

Hi Kate,
I still like these so much I am using them in my French Class next week.
Still coming to visit?
Pam

Anonymous said...

A good beginning makes a good ending.