- 6 scallops
- ½ cup julienne* watermelon
- 6 tablespoons of rice vinegar
- 2 teaspoons of a Serrano pepper brunoise*
- fresh chive
- 3 mint leaves chiffonade*
- 3 tablespoons of olive oil
- Place the Julienne watermelon in a bowl with brunoise Serrano pepper and chiffonade mint leaves. Toss with rice vinegar to make the watermelon slaw. Set aside. (The watermelon should be served cold, which is a nice conrast to the hot scallops and gastrique)
- Heat up pan. When hot pour olive oil.
- Sear scallops on both sides (approximately 1 minute on each side depending on size)
- Place 1 tablespoon of watermelon slaw for each scallop in a small dish.
- Place scallops on top.
- Prepare watermelon slaw gastrique by deglazing the pan where scallops were cooked in with the watermelon slaw. Cook at high heat for 1 minute. Spoon on top of scallop.
- Garnish with chives and serve!
Here’s how to cut a chiffonade:
- Stack about ten leaves into a neat pile. …
- Roll the pile of leaves lengthwise into a fairly tight cigar shape.
- Use your sharpest knife to slice across the cigar. …
- Fluff the chiffonade with your fingertips to separate the shreds.
What is a julienne cut?
Julienne, or allumette, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks.
Here’s how to cut a brunoise:
Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of about 1/8-inch dice.
What is a Gastrique?
Gastrique is caramelized sugar, deglazed with vinegar, used as a flavoring for sauces