Picasso's Scallop, Potato Mousseline, Jus de Veau - Taste With T

Updated at: Thu, 17 Aug 2023 03:33:05 GMT

Step 1

Let drained potatoes sit to release steam, then pass through a ricer into a medium bowl. Stir in cream, then butter. Season with a fine dusting of nutmeg and sea salt to taste. Stir to combine to a very smooth texture.

Step 2

In a small sauce pan, heat demi-glace over medium-low heat until slightly thickened to coat the back of a spoon. Stir in sherry and let bubble for a couple of minutes evaporating the alcohol, stirring frequently. Taste for seasoning and add salt as needed.

Step 3

Heat a non-stick sauté pan over high heat. Add avocado oil to coat the entire bottom of the pan. When the oil is very hot but not smoking, place the cold dry seasoned scallops in the pan. Be sure not to crowd the scallops.

Step 4

Cook over high heat for approximately two minutes to form a nice caramelized crust. Flip the scallops over with a pair of tongs and a fish spatula, and cook the other side briefly. Be ready to serve immediately.

Step 5

Ladle veal demi-glace into warm bowls. Use an ice cream scoop to portion a scoop of warm potato mousseline in the center of the sauce. Place a scallop on top of the potato. Garnish with a potato chip and small green complementary herb sprig.

Step 6

Notes

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