Scallop Recipes

Grilled Spring Bay scallops, braised ox tail parcel, watercress & a cauliflower puree scented with truffle oil

Grilled Spring Bay scallops, braised ox tail parcel, watercress & a cauliflower puree scented with truffle oil

Recipe courtesy of Pierre Barelier, Head Chef, Glaze Restaurant. Photo: Michael Silver, Photonet

Ingredients

  • 12 x large Spring Bay scallops
  • 1kg ox tail
  • Cauliflower
  • Witlof
  • Watercress
  • Spring roll pastry

Sauce

  • Mirepoix
  • 200ml orange juice
  • 750ml red wine
  • 2 litres ox tail cooking liquor
  • Let it reduce to the appropriate consistency

Method

Braised ox tail

  1. In a roasting tray, caramelise the mirepoix.
  2. Season, flour and season the ox tail in the pan.
  3. Add the mirepoix to the ox tail in the pan.
  4. Top with red wine and let reduce.
  5. Add star anise, orange peel and peppercorn.
  6. Level with veal stock.
  7. Cover with foil and braise under low temperature oven for 3 hours.
  8. Once cooked, shred the meat off the bone.
  9. Add dijon mustard and some of the cooking liquor.
  10. Mould into shape with small terrines.
  11. Allow to cool.
  12. Wrap in spring roll parcels and pan fry with clarified butter until crispy.

Cauliflower puree

  1. To plate, place three quenelles scented with truffle oil.
  2. Top with a portion of the ox tail parcel each.
  3. Then add scallops.
  4. Surround with watercress and witlof salad.