Scallop farce, pear & sumac gel with watercress puree, oil and mayonnaise by Raffaele Stea

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Scallop Farce:
500g Scallop cleaned
10g Cream 35%
4g Salt

Pear & Sumac Gel:
500g Pear Nectar
10g Agar Agar
3g Ground sumac
2g Vanilla
3g Salt
50g Honey

Watercress Puree (Matte):
500g Watercress (Blanched and pressed)
10g Spinach (Blanched and pressed)
40g Butter (Blanched and pressed)

Watercress oil:
200g Watercress
4g Salt
20g Spinach
300g Canola Oil

Watercress mayonnaise:
260g Egg Yolk
30g Cider Vinegar
3g Salt
120g Verjus
60g Watercress matte

Recipe preparation

Scallop Farce:
Mix all together into the pacotizing® beaker, freeze at -20 °C for at least 24 hours. Pacotize® and use as needed.

Pear & Sumac Gel:
Place all ingredients in a sauce pot, bring to a boil, hold for 30 seconds to a minute. Fill pacotizing® beaker, allow to cool for an hour, then place into freezeer at -20 °C for at least 24 hours. Pacotize® twice, fill into pipping bag and vaccum.

Watecress Puree (Matte):
Blanch the spinach and watercress for 30 seconds, drop immediately into ice cold water. Drain all the excess water, put into a bowl, fold in cubes of the butter. Pack firmly into the pacotizing® beaker, let freeze overnight at -20˚C. Pacotize® 4 time until smooth.

Watercress oil:
Place everything inside of the pacotizing® beaker, freeze at -20 °C for at least 24 hours. Pacotize® and strain through a cheese cloth, fill into pipping bag and vaccum, hang for 6 hours to decant.

Watercress mayonnaise:
Put yolks, cider and verjus into a vaccum bag and steam at 84˚C for 4 minutes. Allow to cool, fill into a pacotizing® beaker and add the oil and matte. With the whipping attachment and setting, whip 3 times to get a mayonnaise consistency. Fill into a pipping bag and use when needed.