Seared Scallops, Crisp Bacon, Shallots, Potato Mousse

Posted by System Administrator Wednesday 17th September 2014 0 Comment(s) Wine & Food Inspirations,

Restaurant: Hugo's, Merrion Row

 

Sommelier (if applicable):Ursula Shiels

 

 

Website: info@Hugos.ie

 

Address: 6, Merrion Row, Dublin 2

 

Telephone number for bookings: 6765955

 


Chef: Margaret Roche
Preparation time: 1 Hour 40 Minutes
Cooking time: 30 Minutes
List of Ingredients: Seafood


Method:

 

List of Ingredients:

 

White Onion Puree

Potato Foam

Crispy Pancetta

Roast Shallots

Chervil Sprigs

6X30g Scallops

 

Method:

Slowly sate onions for 1 hour until very tender & blend with a drop of cream

Cook potatoes & blend with milk, cream, butter until soup consistency & put in syphon with gas Charges

Put 2 Shallots cut in half onto hot pan & for 3 mins in Oven

Cook pancetta until crispy

Cook scallops in hot pan until golden caramel brown on one side (2 minutess) & turn and cook for 1 minute

Assemble & Serve Immediately

 

Other food that would match this wine: Chicken



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