Wednesday, January 4, 2006
Bite with Belkys: Scallop Soup from 3030 Ocean
Fortunately there aren't too many cold nights in south Florida. But if you're looking to warm up, you can't beat a hot bowl of soup with a tropical twist. Time to Grab a Bite with Belkys.
The Restaurant: 3030 Ocean
The Dish: Soup Shots of Nantucket Scallops with Asian Pear and Celery Root Soup
- 1 bulb Celery Root
- 1 small Yukon Gold Potato
- 2 Leeks
- 1 Asian Pear
- 2 Shallots
- 2 Tbs. Butter
- ˝ cup dry white wine
- 8 cups chicken stock
- ˝ cup cream
- 1 lemon
- 18 Live Nantucket Bay Scallops
- ˝ cup dry White wine
- 4 Tbs. Butter
- 2 leeks
- 1 lemon
- ˝ cup Parsley Oil
Method of Preparation:
-For the soup, you need to chop the shallots.
-Then clean and cut the leeks in rounds.
-Peel and dice the celery root, potato, and pear.
-Nothing needs to be cut perfect since it will all get pureed later in the dish.
-Start by melting the butter in a stainless steel stock pot over a medium heat.
-Add the shallots and leeks and cook for 2 minutes.
-Then add the pear and cook for one minute more.
-Toss in the celery root, potato, and the white wine and cook until the wine is gone.
-Season lightly with salt and white pepper.
-Add the chicken stock and bring the soup to a boil.
-Turn down the heat to simmer until the potatoes are cooked (roughly 15 minutes).
-Add the cream and let it cook for 3 minutes.
-Take the soup off the heat and let it cool for 10 minutes.
-Puree the soup in a bar blender.
-Only fill your blender half way with soup and be careful it is not on the highest setting when you turn it on.
-Strain the pureed soup and place it back in a sauce pot to keep it warm.
-Adjust the seasoning with fresh lemon juice, salt and pepper.
-If you find fresh scallops, you clean them by running a knife down the flat sided shell through the small
pening in the side of the connected end.
-This will cut the mussel that holds the shells together.
-You will now remove and discard the flat shell.
-Pull off any of the body of the scallop way leaving the clean white mussel intact with the shell.
-If you notice a smooth orange sack next to the mussel, you might want to leave it attached.
-This is the egg sack and is very tasty.
-If you do not like that sort of thing, simple discard it.
-Rinse the scallop with the shell under clean cold water to remove any sand or debris.
-Continue this process with the rest of the scallops.
-If you can not get live scallops, you can use the already shucked ones and serve the soup in a bowl.
-Heat a sauté pan with the four tablespoons of butter.
-Meanwhile, cut the leeks into perfect 1/8 inch rounds.
-Thoroughly wash the leeks in cold water to remove any dirt.
-Sauté them with the butter over a medium heat for 4 minutes.
-Lay the scallops on a sheet pan and spoon a tablespoon of the cooked leeks over the scallop.
-Place a teaspoon of white wine and a couple of drops of lemon on each of the scallops.
-Season them with salt and pepper and place them in a 350 degree oven for 8 minutes.
Plate the Dish:
When you remove the scallops from the oven, transfer them to a serving tray covered in course salt. Prop the shells so that they are level. Spoon two tablespoons of soup over each of the scallops and finish them with a dot of parsley oil.
Prep: 50 Minutes Cook: 15 Minutes
The recipe is in Chef Dean's new cookbook, "A Life by the Sea".
FOR MORE INFORMATION:
Marriott Harbour Beach Resort & Spa
3030 Holiday Drive, Fort Lauderdale
Phone Number: 954-765-3030