Recipe for Brad Kilgore’s Scallops with Pea Puree and Truffle-Yuzu Sauce

Seared sea scallops with pea and truffle by chef Brad Kilgore.

This is the recipe for scallops that chef Brad Kilgore prepared on a recent culinary cruise on the Regal Princess ship.

Brad Kilgore Best Chef James Beard Awards
Kilgore in the kitchen. Photograph by Felipe Cuevas.

 

Seared Diver Scallops, Herbed Pea Puree, Serrano Crisp, Truffle-Yuzu Vinaigrette

 

For the Pea Puree

600 grams Frozen Peas

20 grams Basil Leaves

10 grams Mint Leaves

175 grams Filtered Water (cold)

6 grams Salt

Bring a large pot of heavily salted water to a boil. While boiling cook the peas and herbs in the water while stirring for 30 seconds. Immediately shock in ice water. Remove the peas and herbs from the ice bath and place into a blender. Blend with the filtered water and salt until smooth but not so long that the puree heats up in the blender. Pass through a chinois, cool rapidly and reserve.

For the Serrano Crisp

Freeze a 4-inch-thick piece of Jamon Serrano wrapped in parchment then in plastic wrap. Slice the Jamon Serrano very thin and lay on sheets of parchment. Bake in a 325-degree oven for 7-9 minutes until crispy. 

For the Truffle-Yuzu Vinaigrette

400 grams Light Soy Sauce

200 grams Yuzu Juice

200 grams Truffle Oil

1 can Truffles, Chopped

Stir all ingredients together and reserve.

For the Scallops

Clean the abductor muscle from the scallops and lay on a tray with paper towels. Season with salt and sear in a smoking hot pan using grapeseed oil. Cook on one side until golden brown and finish in the oven until medium rare.

To Finish

Plate the scallops with garnishes of Thai Basil Micro, Green Apple Slices, Yellow Pea Shoots and the Serrano Crisps. Finish by pouring the Truffle-Yuzu Vinaigrette. 

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