Truffle and Vanilla Infused Scallops - Chef Recipe by Shawn Sheather

Ingredients

Truffle and vanilla oil:

200mL vegetable oil
25g fine slivers of truffle
Seeds from 1 vanilla pod (retain pod casing)

Maple Syrup Reduction:

100mL maple syrup
25g palm sugar
2 star anise stars

Cauliflower Puree (can be made in advance):

1/2 head of cauliflower, trimmed
Milk (enough to cover cauliflower in saucepan)
3 pinches salt
1 tsp white pepper
2 bay leaves
1/3 cup oil

Minted Peas:

350g green peas
5 mint leaves (stem removed)
20g butter
Flaked sea salt
Fresh cracked pepper

Scallops:

16 Canadian Bay scallops, roe removed (always store on absorbent material in the fridge; do not place in water)
Flaked sea salt
20g diced butter
1/2 lemon

To Garnish:

Micro flowers

Jamón Serrano Crumble:

200g of sliced Jamón serrano

Method

Truffle and vanilla oil:

Mix oil, truffle and vanilla. Pour into a squeeze container, shake well and store in the fridge.

Maple syrup reduction:

Heat maple syrup, palm sugar and star anise in a saucepan until reduced by two-thirds. Do not overheat or it will turn to toffee – slowly is the trick.

Cauliflower puree:

Place cauliflower in a saucepan and cover with milk. Add salt, pepper and bay leaf. Simmer until cauliflower is soft.

Drain cauliflower and remove bay leaves. Mix in a food processor until fine. Very slowly, add 1/3 cup of oil to emulsify and stabilise the puree. Season to taste. (The puree can be reheated in the microwave just prior to plating.)

Minted peas:

Bring water to a rapid boil; add 3 pinches of salt. Place peas in water; blanch for 30-50 seconds, drain and remove from pan. Add mint and a knob of butter to the pan, followed by the peas. Season with flaked salt and fresh cracked pepper and serve immediately.

Pan-seared scallops:

Pour some truffle infused oil on a plate and dip the scallops in the oil, turning them over to oil both sides. Sprinkle scallops with a little flaked sea salt.

Add a small amount of oil to a very hot, thick based pan. Sear one side of the scallops for approximately 50-75 seconds, until caramelised. Turn over and quickly seal the other side. Add a knob of butter and a small squeeze of lemon juice. Quickly baste the scallops in the bubbling butter (about one spoonfuls of basting liquid per scallop should do), then remove from the pan, allowing flesh to rest.

Jamon Serrano crumble:

Place the Jamón on a sheet of greaseproof paper and place in a moderate oven on the bottom shelve, leave till it cooks crisp, hopefully without changing color. Place on absorbent paper and let cool and crisp. Break into pieces and place into food processor, process till your desired crumble consistence, to much and it will go to a dust.

To serve:

On each plate, place a swipe of cauliflower puree and arrange four scallops in a pattern on top. Strategically place warm minted peas over the puree. Place crumble to create design, while adding a additional dimension. Garnish with mirco edible flowers.

Credits: AGFG Resident Chef Shawn Sheather

Photo Credits: AGFG Resident Chef Shawn Sheather