Fava bean cassoulet & oven-baked diver scallop with arugula & spinach veloute
by Liao Xiangjun
@ 02 Jan 2015
500g fava beans, shelled and cooked
20 cherry tomatoes
20g Parma ham, thinly sliced
16 Italian flat-leaf parsley
8 basil leaves
1 garlic clove, peeled and sliced
15ml extra virgin olive oil
12 Sunny-side-up quail eggs
Arugula, for garnishing
Arugula & Spinach Velouté
100ml chicken stock
80g butter
1 garlic clove, peeled and minced
400g arugula
200g spinach
Salt and freshly ground black
pepper, to taste
Oven-baked Diver Scallop
15ml olive oil
12 diver scallops
20g butter
3 (each) garlic cloves,
peeled and sliced and thyme sprigs
• For the arugula & spinach velouté: Heat the chicken stock in a saucepan over a medium heat to a boil. Set aside. Heat a sauté pan with the butter and sauté the minced garlic until fragrant. Add in the arugula and spinach and toss until just wilted. Add in the hot chicken stock and simmer for another 3 minutes. Pour the arugula and spinach mixture into a food processor and pulse to a purée. Strain and season with salt and freshly ground black pepper, to taste. Keep chilled the arugula and spinach velouté in the refrigerator.
• For the oven-baked diver scallop: Heat the olive oil in a sauté pan over a medium heat and sear the scallops until golden browned. Add in the butter,
sliced garlic and thyme and sear the scallops for about 30 seconds. Transfer the seared scallops into a pre-heated oven at 180°C and bake for another
minute. Remove the baked scallops from the oven, flip over and baste for about 10 seconds.
• Place the cooked fava beans, cherry tomatoes, sliced ham, sliced garlic, Italian flat –leaf parsley and basil leaves into a mixing bowl. Gradually add in the
extra virgin olive oil; and toss well.
• Place the fava bean cassoulet into each serving bowl. Add in 3 oven-baked diver scallops, and top each with 3 sunny-sideup quail eggs. Spoon the chilled aragula and spinach velouté around the serving bowl and garnish with arugula. Serves 4.
