This recipe requires organisation, time and effort - but it's well worth it. From Philip Johnson of E'cco Bistro in Brisbane, it is a delicious and different take combining fresh seafood with an Italian accent.
Serves 6
Ingredients
350g smoked bacon
1 shallot, finely chopped
2 garlic cloves, finely chopped
15 thyme sprigs
125ml white wine
1 litre pure cream
550g pink-skinned waxy potatoes (eg. Desiree) peeled
30g finely grated good quality Italian parmesan cheese
1 tablespoon finely chopped chives
olive oil
24 large scallops, roe removed
knob of unsalted butter
1 egg yolk, whisked
large handful of mixed small-leafed herbs, such as tarragon, chervil, Italian parsley and baby basil
sea salt
freshly ground black pepper
Method
1. Trim any fat and rind from the bacon, reserving the trimmings, then cut into ½ length pieces.
2. Sweat the bacon trimmings in a non-stick frying pan over medium heat to render down the fat. Add the shallots, garlic and thyme and continue to cook until the shallots are tender and the mixture starts to stick to the base of the pan.
3. Deglaze the pan with the white win, stirring well, then add the cream. Bring to the boil, then reduce the heat and simmer until reduced by half. Remove from the heat and allow to cool. Strain the cream sauce through a fine sieve, discarding the aromatics. Refrigerate in a sealed container until required.
4. Heat a non-stick frying pan over medium-high heat. Sauté the bacon pieces until crisp and well coloured. Remove from the heat and set aside.
5. Use a slice to make potato ‘spaghetti’, then immediately plunge the potato into chilled water to prevent it from browning. Bring a large pot of salted water to the boil and blanch the potato for exactly one minute then refresh in iced water. Drain as soon as the potato has chilled then set aside.
6. Reheat the cream sauce gently over low heat. Add the potato and bring to a gentle simmer to heat through – this should only take a minute or so. Add the parmesan and bacon, then remove from the heat.
7. Season with sea salt and black pepper then fold through the chives.
8. Meanwhile, heat a little olive oil in a large non-stick frying pan over high heat. Season the scallops with sea salt and black pepper, and quickly sear in the hot pan on both sides until opaque. They should only take 20-30 seconds each side.
9. Remove the pan from the heat and add a knob of butter. Set aside for 20 seconds to rest, spooning the butter over the scallops.
To Serve
1. Use a fork to twirl the potato into the centre of serving bowls.
2. Spoon a little of the cream sauce over the top, then a little of the egg yolk.
3. Scatter over the bacon then arrange four scallops around the plate.
4. Garnish with a handful of the herbs and finish with a grind of black pepper.
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