Ingredients:
For the Ceviche
For the Spinach Puree
For the Marinated Trout Roe
For the Apple Celery Salad
For the Ceviche
- 12 Bay Scallops
- Olive oil
- Salt and pepper
For the Spinach Puree
- 1 bag pre-washed spinach
- 1 tablespoon Madras curry powder
- 2 shallots sliced
- Olive oil
- Salt and pepper
For the Marinated Trout Roe
- 450 grams (1 pounds) trout roe
- ½ deciliter (50 milliliters) yuzu
- ½ deciliter (50 milliliters)soy sauce
- 1½ deciliters (150 milliliters) mirin
For the Apple Celery Salad
- 1 Granny Smith Apple
- 2 stalks celery
- 25 milliliters apple cider vinegar
- ½ deciliter (50 milliliters) olive oil
- 1 tablespoon of chopped chives
- 1 tablespoon chopped dill
- Salt and pepper
Preparation
For the Scallops
- Shuck scallops from the shell and keep refrigerated until service
- Clean shells by boiling and then washing. Remove any debris left on shell. Dry and reserve the shells.
- For service toss the scallops in olive oil, salt and pepper to taste.
For Spinach Puree
- Slice shallots and sauté with curry powder until soft with olive oil in a sauté pan.
- Add spinach and cook until wilted. Season with salt and pepper.
- Puree until smooth in the vita prep and cool in a hotel pan over ice immediately to keep the vibrant green color. Reserve until service.
For Apple and Celery Salad
- Dice the apple into small macedoine. Keep apples in water with ascorbic acid until ready to use.
- Dice celery into small macedoine.
- Mix apple cider vinegar, olive oil, salt and pepper. Reserve in a squeeze bottle until service.
- Chop chives and dill.
- For service, mix diced apple and celery with the vinaigrette and toss in the herbs.
For Service
- Optional -Serve on crushed ice or Mix Kosher salt with a little water to create a sandy texture and place 3 small mounds of mixture on a plate.
- Place clean scallop shell on top of each salt mound.
- Place a small amount of spinach puree in the shell.
- Place the scallop cerviche on top of the spinach puree and place a small amount of the apple and celery salad on top of the scallops. Top with the marinated salmon roe.
Source: The French Culinary Institute
