Ingredients
1
carcass white fish (i.e. red snapper)
1
lb parmegiano regiano rinds
1
tbsp powdered soy lecithin
8
tbsp tapiocal maltodextrin
Directions
1.
for duck skin wrapped scallops:
2.
remove skin from duck starting from the back working your way to the breast without poking holes into the skin, like taking off a shirt (or a strait jacket). put on sheetpan breast side down and put on freezer for 15 minutes, remove from freezer and trim any excess fat and shape into nice rectangle. mix salt, sugar and pink salt and cover both sides of the duck skin with mixture. cure for 3 hours, rinse and pat dry. place skin on plastic wrap and sprinkle transglutaminase on the inside of the skin throughly covering it. coat scallops with transglutaminase as well. place scallops on the skin forming a tube and wrap them with the skin using the plastic wrap. twist ends of plastic wrap and make sure its really tight. refrigerate at least overnight.
3.
For Parmesan Air: Make a stock with fish carcass, parmesan rinds, parsley and onion. Reduce to 1 cup (should be intensively flavored).
4.
for brown butter sand: brown butter in a pan, then mix with tapioca maltodextrin and a pinch of salt. Brake it up until it looks like coarse sand.
5.
For cauliflower: cut a thin slice of caulifrower and trim to about the same width as the scallops. season with salt and pepper.
6.
To serve: On a hot pan caramelize the thin slice of cauliflower, seasoned with salt and pepper.
7.
on a hot pan, sear all sides of duck skin wrapped scallops until golden brown, get rid of any fat on the pan with the scallops still on it, add a dab of butter, the juice of 1 key lime and a splash of soy sauce and baste until a nice glaze forms, (make sure you dont burn the soy sauce, lower the heat). cut into 4 equal rounds.
8.
Add soy lecithin to reduced fish and parmesan stock, and with an immersion blender froth until bubbles form.
9.
In a bowl, place cauliflower slice in the middle and scallops on top, spoon the parmesan bubbles (or air) and surround the scallops with it. garnish with brown butter sand and done!
Columbus Restaurants
