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  • GRILLED SCALLOPS, JERUSALEM ARTICHOKE, LEEKS AND MACADAMIA PRALINE WITH APPLE BALSAMIC

GRILLED SCALLOPS, JERUSALEM ARTICHOKE, LEEKS AND MACADAMIA PRALINE WITH APPLE BALSAMIC

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GRILLED SCALLOPS, JERUSALEM ARTICHOKE, LEEKS AND MACADAMIA PRALINE WITH APPLE BALSAMIC

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Ingredients

Adjust Servings:
12 scallops
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter melted, for basting scallops
2 tablespoons unsalted butter separated
500 grams Jerusalem artichokes peeled and chopped into small cubes
100 grams thickened cream
white pepper
2 leeks pale part only, washed, dried
100 millilitres Chicken Stock
2 tablespoons Corn Flour
100 grams macadamia nuts
75 millilitres grape seed oil
25 millilitres apple balsamic vinegar
Features:
  • Gluten Free
Cuisine:
    • Serves 4
    • Medium

    Ingredients

    Directions

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    Scallops:

    1. 3 pcs per person
    2. Cooked on one side until golden with olive oil and butter to baste
    3. Then let to rest 2 min. on warm place before plating

    Jerusalem Artichoke Mousseline:

    1. Heat the butter in a large saucepan over medium-low heat until foaming.
    2. Add peeled artichoke, chopped in small cubes and toss to coat.
    3. Cover the surface of the artichoke with a disc of non-stick baking paper.
    4. Cook, shaking the pan occasionally, for 10 minutes or until tender, add cream to cover and cook 10 minutes further.
    5. Remove from heat.
    6. Use a blender to blend until a smooth puree forms, adding cold unsalted butter in little cubes.
    7. Taste and season with salt and pepper.
    8. Cover to keep warm.

    Leeks (braised and crispy):

    1. Cut ½ cm rounds of the leeks on an angle, 12 pieces.
    2. Colour them in olive oil until golden, one side.
    3. Add butter and chicken stock and glaze.
    4. Make also crispy chiffonnade of leeks julienne, cutting them very finely dusted in flour and deep fried in oil until crispy.

    Macadamia Praline:

    1. Toast macadamia nuts in grape seed oil on a pan until golden
    2. Strain.
    3. Mix in blender adding the oil until smooth puree.

    Dressing:

    1. Mix apple balsamic vinegar with the macadamia praline.
    2. Season with salt and white pepper to taste.
    3. Make toasted macadamia nuts in the oven, chop them in crumbs.

     

    Alfonso Alés

    Hailing from the sunny town of Seville, in the south of Spain, Alfonso Alés has worked in some of the most renowned Relais-Chateaux hotels and Michelin star restaurants across Europe, before settling his knives as Executive Chef at Jonah’s Restaurant & Boutique Hotel.

    Alfonso launched his career in Seville, Spain, before embarking on a culinary pilgrimage which included periods at El Bulli with Ferran Adrià; Eugénie-les-Bains with Michel Guérard; Guggenheim Museum Bilbao under the direction of the 3 Michelin star Chef Martin Berasategui; and Château Cordeillan Barges with internationally acclaimed Chef Thierry Marx. Following his arrival on Australian shores in 2008, Alfonso joined renowned Chef Tony Bilson as Chef de Cuisine at Bilson’s Restaurant in Sydney.

    Having adopted the techniques and influences of some of the world’s most respected chefs, Alfonso has developed a personal culinary style that is steeped in the love of simplicity, purity of taste, and respect for the seasonality and sustainability of produce. Inspired by his travels around the world as well as his Mediterranean heritage, Alfonso is excited to tackle his next culinary challenge – taking the helm as Executive Chef at Jonah’s Restaurant & Boutique Hotel.

    Along with his skilled kitchen team, he will introduce a new menu drawing on southern European influences for guests to enjoy while taking in the unsurpassable views of the Pacific Ocean and Whale Beach for which Jonah’s is renowned.

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