Tuesday, October 30, 2012
Scallop Filo with Truffle Yuzu Sauce
I was reading one of my favorite recipe books by Chef Nobu, Nobu: The Cookbook, and decided to somewhat replicate the dish. Scallops have a beautiful ocean like flavor to its tendered taste. The truffle yuzu sauce compliments the scallop bringing a stringent sour flavor to the tongue. As we all know, truffle is a very expensive product, so dabble in the chinese black truffle! You can find them at your local higher end market for a great price. Yuzu originates from East-Asia and is commonly grown in Japan. Most believe it is a hybrid of sour mandarin and Ichang papeda. It has a very strong acidity level and a wonderful aroma. Scallop Filo with Truffle Yuzu Sauce Recipe Scallop- 1-3 pieces Kataifi Shredded filo- 1 box Salt and Pepper- As Needed Truffle Yuzu Sauce Chinese Black Truffle- 3 oz. Yuzu Juice- 3 oz. Grape Seed oil- 1 oz. Soy Sauce- 4 oz. Salt and Pepper- As needed Chive- As garnish Preparing the Scallop Season the scallop on both sides with some salt and pepper. Once you do that, wrap the scallop with the shredded filo. Dont overwrap it! If you layer it too much, once it hits light brown in the oil, the filo close to the scallop will not be fried. Tip:Scallop is a very delicate seafood and cooks very fast. Make sure to keep the scallops nice and cold. As soon as you drop the scallop in a pot of Canola Oil you want the filo to be light brown with a crunch and the scallop not to be overcooked. Preparing the Sauce Use a microplane or zester to shred the truffle.Add all ingredients in a blender and make sure to have all the products combined and emulsified. Season to your liking! don't forget to garnish with the chive and some truffle!