April 25, 2024
Scallops with Lapsang Souchong Infused Cream, Carrot Puree, Radish, Chili Tuile
Tender and sweet scallops pair well with a smoky and rich sauce flavored with Lapsang Souchong, which is a black tea smoke dried over a pinewood fire. The end result is reminiscent of bacon with some astringency to cut the rich sauce. Carrot puree adds more sweetness and a silky texture while crisp lemon marinated radish rounds add some brightness and acidity. Pea shoots add a freshness and some chili tuiles add a touch of heat and crunch. The carrot puree and tuiles can be made up days ahead. Then it’s just making up a quick sauce and searing scallops to serve. I like to brine the scallops for a more juicy finish and better sear but that is entirely optional.
Servings: 2
Calories: 630kcal
Ingredients
Scallops
- 2 tablespoons avocado oil
- 1/2 pound scallops 6-8 large scallops (preferably Dry Pack)
- 25 g salt for a 5% brine
- 25 g allulose optional, helps with browning (for a 5% brine, use 3.5% if using sugar instead of allulose)
- 500 mL water
Carrot Puree
- 1/2 pound carrots peeled and roughly chopped
- 1 tablespoon butter unsalted
- 1/4 cup heavy cream or as needed
- salt to taste
- pinch xanthan gum
Tuile
- 4 g butter melted and cooled, or butter flavored coconut oil for dairy-free
- 4 g egg white
- 3 g defatted almond flour
- 3 g isomalt powdered, or monk fruit/erythritol blend (isomalt will make a more crisp tuile)
- generous pinch cayenne or swap some of the oil for chili oil
- pinch salt
- yellow color preferably natural, to taste, optional
Radish Rounds
- 1 watermelon radish sliced thin (I like to use a mandolin but a sharp knife or vegetable peeler works well too) – note you will only end up needing a few slices
- juice of 1/2 lemon
- 1 tablespoon avocado oil
- salt to taste
Lapsang Souchong Sauce
- 1 tablespoon butter unsalted
- 1 shallot sliced thin
- 1 dash fish sauce optional, adds umami and you won't taste it
- 2/3 cup heavy cream
- 1 tablespoon loose leaf lapsang souchong tea or 1 tea bag, or more to taste
- salt to taste
- 1 cup spinach blanched, optional for green color
- pinch xanthan gum
Optional Garnish
- pea shoots
Instructions
For the Scallops
- Dissolve the salt and sweetener in the water and then add the scallops. Brine for 20 minutes and then rinse with cold water and transfer them to a paper towel lined plate and rest in the refrigerator for 1 hour. While scallops rest, prepare the remaining components.
- When ready to serve, sear the scallops. Dry the scallops well (this is crucial for getting a good sear). Heat a pan over high heat. Water droplets should bounce around if you sprinkle a bit on the pan to test it. When hot, add the oil. Add the scallops, pressing to ensure good contact with the pan and cook one side until it turns golden without moving, about 1-2 minutes. Then cook on each side for about 30 seconds. Remove scallops to a plate and let rest for a minute (they will release some liquid and resting them on a plate before transferring to serving dishes will keep the released liquid from running into your carrot puree and sauce).
For the Carrot Puree
- Combine the carrots with butter and cream in a small pot. Bring to a boil and cover, simmering until the carrots are completely tender when pierced with a knife. Uncover and cook until most of the liquid is reduced. Transfer to a blender and add a pinch of xanthan gum, if using and bend until completely smooth. Thin to desired consistency with more cream as desired. Season to taste with salt and keep warm.
For the Tuile
- Whisk together all tulle ingredients until smooth. Use a spoon to transfer to a tuile mold and spread with a knife, bench scraper, or offset spatula, making sure excess batter is wiped away. Bake for 6-8 min at 350ºF and then carefully remove the tuiles from the mold. Cool completely. The tuiles can be stored in an airtight container for up to a week at room temperature.
For the Radish
- Use a round small cookie cutter to cut round from the radish slices. Toss the radish rounds with lemon, oil, and salt to taste. Set aside until plating.
For the Lapsang Souchong Sauce
- Brew a strong cup of lapsang souchong tea in about 1/4 cup hot water. Steep for about 5 minutes (longer can get bitter). If you want a stronger taste, use more tea. Press the liquid from the tea leaves and set aside.
- Add the butter and shallots to a medium pan and cook over medium heat until soft and translucent but not browning. Add the cream and brewed tea and bring to a simmer. Cook until reduced by half and the mixture is slightly thickened.
- Transfer to a blender and add a pinch of xanthan gum, if using along with the spinach. Blend until completely smooth. The mixture should coat the back of a spoon. Season to taste with salt and set aside. Do not heat this much after making it as the color can dull. I like to stir in any accumulated juices from the seared scallops just before plating.
To Plate
- Spoon sauce into the middle of serving plates. Spoon or pipe carrot puree into small mounds around and within the sauce. Place the scallops onto the sauce and puree and then garnish with radish, pea shoots, and tuiles. Serve immediately.
Notes
Protein:Energy Quotient [calories]: 0.21, Protein % of calories: 12.2%
You only use a couple slices of radish and don’t consume all the oil for searing scallops, this is reflected in the nutrition.
Nutrition Facts
Scallops with Lapsang Souchong Infused Cream, Carrot Puree, Radish, Chili Tuile
Amount per Serving
Calories
630
% Daily Value*
Fat
53
g
82
%
Saturated Fat
34
g
213
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
13
g
Cholesterol
185
mg
62
%
Sodium
711
mg
31
%
Potassium
833
mg
24
%
Carbohydrates
20
g
7
%
Fiber
4
g
17
%
Sugar
10
g
11
%
Protein
19
g
38
%
Vitamin A
22358
IU
447
%
Vitamin C
13
mg
16
%
Calcium
140
mg
14
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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