Conchas Scallop a la Parmesana
by Liao Xiangjun
@ 13 Nov 2014
• 8 Japanese scallops
• 200g Parmesan cheese, grated
• Freshly ground black pepper,
• to taste
• 2 tbsp brandy
• 1 tbsp butter
• Lime juice, for dressing
• Toasted breadcrumbs,
• for garnishing
White onion purée
• 1 tbsp olive oil
• 3 white onions, peeled and thinly sliced
• 100g unsalted butter
• Salt and freshly ground black pepper, to taste
• For the white onion purée: Heat the
olive oil in a sauté pan over a medium
heat and sweat the sliced white onions.
Reduce heat and cover the sauté pan
with a lid. Remove lid at intervals, and
sauté until moisture has evaporated, for
about 30 minutes. Transfer the white onion
confit into a food processor, and pulse
to a purée, for about 10 minutes. Add in
unsalted butter, season to taste with salt
and freshly ground black pepper and
pulse until smooth. Set aside.
• Sear the scallops in a hot frying pan on
both sides. Top the seared scallops with
grated Parmesan cheese and season
with freshly ground black pepper, to
taste. Add in the brandy and butter and
gratinate in the pre-heated salamander
until the top is golden browned.
• Re-heat the white onion purée and place
into the bottom of each serving dish.
Add a seared scallop and dress with lime
juice. Garnish with toasted breadcrumbs.
Serves 4.
