- 600 g Vieiras
- 3 tiras gruesas de jamón
- Puré de chirivía asada al fuego:
- - 2 vasos de nata líquida para cocinar
- - 2 chirivías de tamaño pequeño-mediano
- - 3 cucharadas soperas de mantequilla
- - 2 dientes de ajo
- - 1 chalota
- - ½ vaso de Veuve Clicquot Rosé
- Tempura de langosta:
- - 1 cola de langosta grande
- - 1 vaso de harina de fuerza
- - 3 cucharadas de sazonador "Canadian Seas" (lo que equivale al sazonador cajún)
- - ½ vaso de Veuve Clicquot Rosé
- - 3 vasos de aceite de aguacate para freír
- Kale crujiente:
- - Hojas de kale (col rizada)
- - 4 cucharadas soperas de aceite de aguacate
- - 4 cucharadas soperas de mezcla de especias "All Seasons" de Ethical Table (equivale a un sazonador de especias de cada temporada)
- Reducción de arce:
- - ¼ de vaso de jarabe de arce puro
- - 1 chile habanero
MARIDAJE CON ROSÉ
TEMPURA DE BOGAVANTE CON VIEIRAS A LA PLANCHA Y PURÉ DE RÁBANO
POR MIKE SONIER
Mike crea pura magia con su plato inspirado en el champagne y lo marida a la perfección con Veuve Clicquot Rosé para que sea un momento perfecto para compartir.
PRUEBE LA RECETA
Ingredientes
INSTRUCCIONES
1. Pat scallops dry and set aside in the fridge uncovered.
2. Heat oven to 375 degrees Fahrenheit and cook bacon for approximately 10 minutes, cool and dice.
3. Massage kale with avocado oil, toss in all seasons and bake on a wire rack in the oven at 275 degrees Fahrenheit for approximately 20 minutes, or until lightly golden and crispy.
4. Slice habanero, add to maple syrup in a small saucepan and simmer on low for 5 minutes, then strain and chill in the fridge.
5. Cut parsnips lengthwise into quarters, then remove the core. Toss in oil, add salt and pepper and roast on a grill, rotating frequently. Once fully cooked, finely dice and set aside.
6. Heat a small saucepan to medium heat, add butter, garlic, shallot, and cook until garlic turns golden brown. Stir frequently, pulling the garlic from the sides to evenly cook without burning.
7. Once garlic and shallot have turned brown, quickly add champagne and reduce by ½.
8. Add heavy cream and parsnips, reduce by ¼ and puree in a high-speed blender; while blending, add more cream if needed to achieve a smooth consistency.
9. Combine Canadian Seas, flour, champagne, and whisk until smooth.
10. Season scallops with salt & pepper and sear both sides in a hot cast iron pan. Set aside and rest for three minutes. Squeeze lemon over scallops.
11. Slice lobster tail lengthwise into ¼ inch, coat in tempura batter with a fork, and fry until golden brown.
12. Time to plate. Start with the puree as a base, then place components on top and garnish with crispy kale.
Bon Appétit
2. Heat oven to 375 degrees Fahrenheit and cook bacon for approximately 10 minutes, cool and dice.
3. Massage kale with avocado oil, toss in all seasons and bake on a wire rack in the oven at 275 degrees Fahrenheit for approximately 20 minutes, or until lightly golden and crispy.
4. Slice habanero, add to maple syrup in a small saucepan and simmer on low for 5 minutes, then strain and chill in the fridge.
5. Cut parsnips lengthwise into quarters, then remove the core. Toss in oil, add salt and pepper and roast on a grill, rotating frequently. Once fully cooked, finely dice and set aside.
6. Heat a small saucepan to medium heat, add butter, garlic, shallot, and cook until garlic turns golden brown. Stir frequently, pulling the garlic from the sides to evenly cook without burning.
7. Once garlic and shallot have turned brown, quickly add champagne and reduce by ½.
8. Add heavy cream and parsnips, reduce by ¼ and puree in a high-speed blender; while blending, add more cream if needed to achieve a smooth consistency.
9. Combine Canadian Seas, flour, champagne, and whisk until smooth.
10. Season scallops with salt & pepper and sear both sides in a hot cast iron pan. Set aside and rest for three minutes. Squeeze lemon over scallops.
11. Slice lobster tail lengthwise into ¼ inch, coat in tempura batter with a fork, and fry until golden brown.
12. Time to plate. Start with the puree as a base, then place components on top and garnish with crispy kale.
Bon Appétit
