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9.Coquilles au Chocolat Best Tasting (Katrina M.)
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1. Clean the scallops of their muscle, reserve the muscle to make the
stock. reserve scallops until ready to cook. 2. Small dice the white of the leek...make sure it is very clean. small dice the fennel...tops & all...sauté the leek & fennel in a small amount of grape seed oil...until the juices begin to run...add the white wine and au sec...then add cold water to cover & the bay leaf...cook until sweet and wonderful...about 20 min. Strain & reserve or cool down if for a later time. 3. Blanch the asparagus in water that tastes like the sea...once you have trimmed it. Shock...and then dry them completely. Cut into desired shape and reserve. 4. Blanch the kumquats...this is necessary to remove the bitterness in the oil on their skins...about 30 second or so...shock and then dry them completely...slice into rings...removing seeds as you go. Reserve. 5. Grind the coco nibs...using a pepper mill. |
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6. Heat the sauté pan to smoking
hot. Add the grape seed oil and allow it to get very hot. Dust the scallops with coco nibs & Jordanian Dead Sea salt...add the asparagus to the pan and sauté until warm...seasoning with dead sea salt & black pepper...just until warmed completely through...add a few of the kumquats if you want the color in the asparagus...which I would do...remove warmed asparagus to a platter. reheat the pan...it is very important that the pan be smoking hot...then add a little more grape seed oil...add the dusted scallops to the hot oil...sear on both sides...place them atop the asparagus. 7. Add the
scallop stock to the smoking hot pan...stirring, add the 8. Gobble it up!
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I believe that would be it...after all these
years I cook completely by | |
