Scallops, smoked Jerusalem artichoke mousseline, Colonnata bacon, yuzu emulsion
Philippe Coco, from Envol restaurant, presents his recipe for comfort and finesse: scallops, served with a mousseline of smoked Jerusalem artichokes, Colonnata bacon and a yuzu emulsion.
serves 4
Preparation time: 40 min
Cooking time: 50 min
- 8 scallops
- 4 slices Colonnata bacon
- Olive oil
Jerusalem artichoke mousseline
- 200 g Jerusalem artichokes
- 50 g liquid cream
- 30 g butter
Yuzu emulsion
- Scallop beards and coral
- 1 shallot
- 1 knob butter
- 50 cl white wine
- 50 cl whole milk
- 50 cl single cream
- Juice of 1 yuzu
- Olive oil
- Salt and white pepper
1 - Prepare the scallops: remove the beards and coral from the nuts. Rinse well in cold water. Place the nuts on absorbent paper, reserving the beards and coral.
2 - Prepare the Jerusalem artichoke mousseline: peel the Jerusalem artichokes with a potato peeler. Steam them until tender (approx. 20-25 min). In a smoker, smoke the cooked Jerusalem artichokes for 15 min. Blend with the cream and butter and adjust the seasoning. Keep warm.
3 - Prepare the yuzu emulsion: peel and slice the shallot, then sweat it in the butter. Add the barbs and coral, and sauté for a further 5 min. Add the white wine and reduce by half. Add the cream and milk, simmer for 5 min, then add the yuzu juice. Blend, strain and emulsify using a blender or siphon.
4 - Cooking the sc allops: in a hot frying pan, drizzle with olive oil and brown the scallops for 45 seconds on each side.
5 - Presentation: in a soup plate, arrange a pretty quenelle of Jerusalem artichoke mousseline, add 2 walnuts, sprinkle with a few flakes of salt and a turn of the pepper mill. Place a slice of Colonnata bacon under the flame of a small blowtorch for a few seconds. Add a dollop of yuzu emulsion. Taste and enjoy.
