Recipes from Les Toques Blanches Ottawa

Digby Sea Scallops
with tender baby spinach and shiitake soya truffle emulsion

Executive Chef Michael Blackie, Brookstreet Hotel

Serves 4 (as an appetizer)

Step one: Soya and winter truffle emulsion

60 ml champagne vinegar
150 ml olive oil (first pressed)
15 ml soya sauce (Kikkoman)
2 ml truffle oil
10 ml chopped fresh thyme
Salt and pepper to taste

• Place all ingredients into mixing bowl except oil. Slowly whisk in the oil in a thin line.

Step two: Salad

12 shiitake mushrooms, medium sized
10 ml of chopped thyme, rosemary and parsley
25 ml of chopped shallot
50 ml olive oil
80 g baby spinach leaves
Salt and pepper to taste

• Preheat oven to 200ºC. Clean mushrooms by removing stem completely. Toss mushrooms in oil, herbs, shallots and salt and pepper to taste. Roast in oven for 10 to 15 minutes until soft turning a few times. Wash spinach leaves and set aside for later. When mushrooms are finished take out and allow to cool to room temperature, slice into ¼ inch strips and set aside.

Step Three: Scallops

12 pieces U-10 Scallop (3 per portion)
20 g whole cubed unsalted butter
5 ml vegetable oil
Salt and pepper to taste

• Preheat sauté pan on medium to high heat with the butter and oil until hot. Season scallops with salt and pepper to taste place into hot pan cooking 2 minutes on each side turning only once. (Do not move them around the pan)

Plating

Mix mushrooms, baby spinach leaves together with some of the emulsion place in the center of the plate. Place hot scallops around salad. Gently spoon a small amount of soya truffle emulsion on each scallop and served immediately.

Restaurant Garnish

To enhance this dish cook one quail egg “sunny side” over medium heat, paper towel dry and place.