Confit scallop with Kalamata and kumquat escabeche
With the holiday season approaching, we're all looking for recipes to show off our culinary skills to family and friends. Here's a recipe, perfect for large groups, that can easily serve as a first course. Let's whet our appetites!
(Candied scallops)
750g scallops
12ml oil
Separate the scallops from the shell, clean them, fill a saucepan with 125ml of oil, heat and confit the scallops. Remove from the oil and set aside.
(Kalamata and kumquat escabeche)
125g kumquats
125g Kalamata olives
200g onion
150g carrot
50ml Sherry vinegar
50ml Apple Cider Vinegar
125ml oil
Scallop candied oil
9g La Vera paprika
2g black pepper
1u laurel
2g thyme
2g romero
4 basil
Slice the onion and carrot into julienne strips and set aside. In a saucepan, heat 125ml of oil. Sauté the vegetables, add the herbs, and stir. Add the paprika and cook, being careful not to burn it. Add the sherry vinegar and apple cider vinegar and cook for a few minutes over medium-low heat. Add the oil used to confit the scallops and cook for a few minutes. Cover with plastic wrap and let it infuse for 5 minutes. Strain while hot and add the chopped olives and sliced kumquat. Set aside.
Plate the scallops, whole or sliced, drizzle with the hot escabeche and add some pieces of olive and kumquat.
