Scallop with Blueberry and Lime

Seared Irish King Scallop, Rocket Pesto Oil, Pickled Blueberries, Lime and Leek Beurre Blanc

This dish has gone through a few iterations, starting as an assignment back when I was studying in college. A rich buttery sauce, acidity from the blueberries and that beautiful citrus punch work together with the delicious scallop.

Rocket Pesto Oil:

• 50g Pecans nuts

• 50g Parmesan

• 100g Rocket

• 300g Vegetable Oil

• 150g Olive Oil

• 1clove Garlic

Method:

Blend everything together until smooth

Place in a saucepan and heat until it splits

Strain through a cloth and fine sieve to save the oil

Pickled Blueberries:

• 150g Blueberries

• 80ml Water

• 80ml White Wine Vinegar

• 15g Sugar

• 2g Dried Earl Grey Tea Leaves

Method:

Heat Water, Vinegar, Sugar, and Tea Leaves until it boils.

Allow to cool, and pour over blueberries while still warm.

Set aside and let come to room temperature.

Lime and Leek Beurre Blanc:

• 1 Leek, Diced

• 1 Lime, Juice and Zest

• 150ml Dry White Wine

• 2tbsp White Wine Vinegar

• 200g Butter, cubed

• 25ml Cream

Method:

Cube the butter and put in the freezer.

Add the Leek, Lime Juice and Zest, White Wine, and White Wine Vinegar to a pot and heat over medium

Reduce until almost all of the liquid has evaporated, leaving only about 2 tablespoons.

Add the cream and lower the heat.

Start adding in the butter slowly, and whisking to emulsify. Don't add too much at once, to keep it from splitting.

Once all the butter has been emulsified, strain the sauce through a fine strainer, and set aside, keeping warm.

Scallop

• 1 Scallop

• Vegetable oil

• Butter

Method:

Remove the Scallop Roe

Heat the pan, and when it's very hot add the scallop.

Flip once the scallop has a good colour on the bottom

Add the butter and start basting.

Remove from the heat and let the butter strain off on a tray while plating the rest of the dish.

Assembly:

To Plate this dish I layered the Beurre Blanc on the base of the plate, then place the Scallop in the centre. I poured the Rocket Pesto Oil around the plate to create a contrast with the Beurre Blanc and then added the Blueberries as I saw fit, saving a half blueberry to go on top of the scallop with a sprig of Dill to add a fresh bite to contrast the buttery richness of the sauce.