At Bistro 82 in Royal Oak, simplicity is not at the expense of extraordinary taste. The French cuisine eatery鈥檚 scallop carpaccio is a shining example: it鈥檚 a dish that requires a small list of ingredients and very little preparation. 鈥淲e wanted to highlight the luxuriously delicate sweetness of our scallops by serving them raw and sliced thin. They almost melt in your mouth,鈥 says Executive Chef Derik Watson. They are presented with supporting textures, grated cauliflower and pickled kohlrabi, and balanced from the acidity and sweetness with poached kumquats, vanilla, and rice wine vinegar. To play off of the dish鈥檚 sweet notes, Watson suggest pairing it with a Riesling.
Ingredients
录 cup jalape帽o oil
鈪 pt. rice wine vinegar
1 Tbsp. kumquat simple syrup
1 Tbsp. brunoise kohlrabi
1 Tbsp. grated white cauliflower floret
1 Tbsp. grated orange cauliflower floret
1 tsp. brunoise fennel
陆 tsp. shaved fresno pepper
1 to 2 scallops per serving
Directions
Slice scallops roughly into 8 thin pieces and shingle across a chilled plate. Combine all ingredients in a small bowl and mix well. Lightly dress the scallops with vinaigrette. Garnish with micro radish or mustard greens and听蝉eason with salt and black pepper. Enjoy!
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