Scallops with green peas puree, smoked eel and beurre blanc sauce.
The only thing better than a one-dish dinner is a well-rounded one-dish dinner.
Basic Ingredient & Preparation:
5 Queen fresh scallops
Salt the scallops and fry them in a saucepan with a small quantity of olive oil for a minute of each part.
Add a few drops of lemon juice at the end.
Green Peas puree:
1 kg fresh green peas
2 lt chicken stock
1 big onion
1 clove of garlic
200 gr butter cutted into cubes
100 ml heavy cream (hot)
25 ml lemon juice
salt & peper
Instructions:
Put the chicken stock into a saucepan and bring it to boil. Add the fresh clean green peas, the onion cutted into cubes, the clove of garlic halved and siemmer for ten minutes.
Strain through a fine-mesh chinois. Keep the liquid in medium mixing bowl, put the ingredients in a stand blender. Start blending them and add the heavy cream the cold butter and some of the liquids.Balance the flavour adding salt, pepper and lemon juice.Pass through a fine-mesh chinois. Puree is ready!
Beetroot Cream:
500 gr fresh beetroots
3 lt water
150 ml chicken stock
15 ml sherry vinegar
salt & peper
Instructions:
Put the beetroots with water and salt into a big pot and siemmer till are tender. When are ready remove them with a perforated spoon. Peel them cut into small cubes and put them in a stand blender with the chicken stock, extra virgin olive oil, sherry vinegar, salt & pepper. Blend them until the cream is smooth and shiny. The texture is possible to be fixed if is necessary by adding some extra chicken stock. Pass through a fine-mesh chinois.
Beurre Blanc:
5 shallot onions
half bunch tarragon
2 bay leaves
10 pepercorns
30 ml champagne vinegar
500 ml Assyrtiko Santorini wine
400 ml fish stock
30 ml lemon juice
200 gr butter
salt
Instructions:
In a medium saucepan put the wine, champagne vinegar, shallots, tarragon, bay leaves, peppercorns. Siemmer and reduce until the liquid reach 3/4. Pass through a fine-mesh chinois into another saucepan. Add the fish stock-and siemmer for two minutes. Add the cold butter, lemon juice and salt using the stick blender.
Green oil from chives:
A bunch of chives
300 ml extra virgin olive oil
Instructions:
Put the chives with the olive oil into a stand blender and blend together for a minute. Transfer the oil into a saucepan and heat it until the oil reach 90 degrees. Pass through a fine-mesh chinois and keep the shiny oil.
Equipment:
Non stick pan, Pot , Saucepan, Stand blender, Stick blender, Fine-mesh chinois, Cutting board, Chef’s knife, Squeezer, Perforated spoon.
Composite:
Queen scallops, Green peas puree, Beetroot cream, Smoked eel, Tobiko, Beetroot cress, Beurre blanc, Chives oil
Enjoy!
Tableware by Soul Kitchen store
Scallops with green peas puree, smoked eel & beurre blanc sauce.
Diamantis Kalogiannides
Diamantis Kalogiannides comes from Thessaloniki. The last three years, he has been working as Chef de cuisine in Mykonos No 5 Hotel in Mykonos and Amber Light Luxury Villas in Santorini. Also, he has worked as stagier (intern) in Relae Restaurant (1* Michelin) and Kokkeriet Restaurant (1* Michelin) both in Copenhagen. A short throwback in his professional career so far includes San Antonio Boutique Hotel, Katikies Luxury Hotel and Chromata Up-Style Hotel, all in Santorini.
Diamantis Kalogiannides