Episode 69: Shellfish

Scallop Ceviche
Scallop Mousse
Shellfish Terrine
Caviar Butter Sauce
Pan Seared Diver Scallops with Celery Root Puree and Pomegranate Glaze
Mussel Souffle
Broiled Razor Clams and Mussels with Garlic Butter

SCALLLOP CEVICHE
Preparation time is 10 minutes. Marinating time is 1 hour
Ease of preparation is easy

1 tablespoon fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
2 tablespoons good quality olive oil
1 teaspoon chilli paste
salt and pepper
1 red pepper
½ English cucumber, skin on
12 U-10 sea scallops, dry-packed if possible

Fresh dill or fennel to garnish

Whisk together the citrus juices, oil, chilli paste and salt and pepper to taste. Toss with the uncooked scallops and refrigerate, for 1 hour.

Meanwhile, dice the red pepper and the cucumber. Remove the scallops from the fridge and toss with the red peppers and cucumber, garnish with dill or fennel.

Yield: 4 servings
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SCALLOP MOUSSE
750 millilitres 35 % cream
8 to 10 ounces scallops
salt and pepper to taste

Preheat oven to 350 degrees Fahrenheit
Preparation time is 10 minutes
Ease of preparation is easy

In the bowl of a food processor, process the scallop meat until smooth, being careful to pulse the machine, so as not to heat the scallops too much. Slowly pour in the heavy cream and process until very smooth. Season with salt and pepper.

Pour the scallop mixture into buttered individual moulds and place a piece of buttered parchment paper on top to prevent the top from browning or drying out. Bake in a bain marie for 20 minutes at 350 degrees Fahrenheit.

Yield: 6 servings
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SHELLFISH TERRINE
750 millilitres 35 % cream
8 to 10 ounces scallops
salt and pepper to taste
2 ounces raw salmon
2 ounces raw small shrimp
2 ounces shucked mussels
Fresh dill

Preheat oven to 350 degrees Fahrenheit
Preparation time is 20 minutes
Ease of preparation is easy

To fill a 20 cm x 10 cm x 7.5 cm terrine tin

In the bowl of a food processor, process the scallops until smooth, being careful to pulse the machine, so as not to heat the scallops too much. Slowly pour in the heavy cream and process until very smooth. Season with salt and pepper.

Skin the salmon and cut into small chunks. Shell and de-vein the shrimp, cutting in half if they are large. Clean and shuck the mussels. Mix the raw fish chunks into the scallop mousseline mix.

Line a terrine tin with plastic wrap. Pour the seafood mousseline mixture in to the tin. Flatten the top with a spatula. Fold the plastic wrap over the top of the terrine and cover with foil. Place in a bain marie and bake in the oven for 45 minutes at 350 degrees, or until a thermometer place in the centre of the terrine reads 140 degrees..

Serve warm with a caviar butter sauce and baby greens, or cold with a watercress sauce.

Yield: 8 servings
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CAVIAR BUTTER SAUCE
Preparation time is 10 minutes
Ease of preparation is easy

2 shallots
12 ounces unsalted butter
1 tablespoon champagne vinegar
½ cup white wine
½ cup fish stock
6 teaspoons black caviar

Dice the shallot and sweat in a tablespoon of butter for a couple of minutes. Do not allow the shallot to brown. Deglaze the pan with the champagne vinegar and reduce the liquid until almost evaporated. Add the wine and fish stock and reduce until 3 tablespoons remain.

Dice the butter into large cubes. Begin swirling the cold butter into the liquid over a medium heat. The liquid should be hot and it is O.K. if it boils. Stir constantly and continue adding the butter until the desired consistency is achieved. Wait until each piece of butter has emulsified before adding the next. The sauce should coat the back of a spoon. Season to taste just before serving and stir in 1 tablespoon black caviar per person.

Yield: 8 servings
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PAN SEARED DIVER SCALLOPS WITH CELERY ROOT PUREE AND POMEGRANATE GLAZE
1 celery root
2/3 cup olive oil
salt and pepper
2 shallots
½ cup of Caliterra Sauvignon Blanc white wine
1 cup pomegranate (or cranberry) juice
2 tablespoons pomegranate molasses (available in Indian or middle eastern markets)
18 diver scallops

Preparation time is 15 minutes
Ease of preparation is easy

Peel the celery root and cut into large chunks. Add to a pot of well-salted boiling water and cook until soft in the middle. Drain and add to the food processor. Whiz and add 2/3 of the olive oil. Continue to process until smooth. Season to taste and put aside to keep warm.

Finely dice the shallots and add to a pan with a tablespoon of the olive oil. Sweat for a couple of minutes but do not allow to brown. Deglaze with the wine and add the pomegranate juice. Add the molasses and reduce by ¾. Swirl in 1 tablespoon cold butter before using. Season to taste.

Add the scallops to a very hot pan with oil. Sear until the first side is well browned and has formed a good crust. Turn and allow to sear on the other side. The scallops should remain slightly translucent at the centre.

Serve with the celery root puree and the pomegranate glaze poured around.

Yield: 6 servings
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MUSSEL SOUFFLE
Preparation time is 45 minutes
Ease of preparation is difficult

1.35 kilograms mussels (3 pounds)
150 millilitres dry white wine (5 fluid ounces)
1 onion, sliced
2 fresh parsley sprigs
½ lemon, juiced
½ orange, juiced
45 grams butter (1 ½ ounces)
45 grams plain flour (1 ½ ounces)
1 teaspoon mild or medium curry powder (5 millilitres)
85 millilitres heavy cream (3 fluid ounces)
4 eggs, separated
salt and pepper

Preheat the oven to 400 degrees Fahrenheit

Clean the mussels. Place the wine, onion, parsley and citrus juices in a pan and bring to the boil. Add the mussels and cook for a couple of minutes, or until the majority of the shells have opened. Remove those mussels that have opened from their shells, discard the remainder. Strain the cooking liquid and keep 7 fluid ounces of it.

Melt the butter in a pan and stir in the flour and curry powder. Stir over a gentle heat for about a minute. Off the heat, gradually stir in the cooking liquid a little at a time to make a smooth sauce. Add the cream, then simmer gently, stirring every now and then, for 5 minutes, until very thick. Cool slightly.

Put 2/3 of the mussels in a food processor with a couple of tablespoons sauce and whiz. Then add the remainder of the sauce, along with the egg yolks, salt and pepper.

Just before cooking, whisk the egg whites to soft peaks. Fold into the mussel mixture with the reserved whole mussels. Spoon into a buttered soufflé dish, filling it no more than 2/3 full. Put it in the oven and bake for 25-30 minutes until well risen and nicely browned. Do not open the oven door during this time. Give the dish a shake and if it is very wobbly cook for another few minutes. If not, remove and serve immediately.

Yield: 6 to 8 servings
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BROILED RAZOR CLAMS AND MUSSELS WITH GARLIC BUTTER
1/2 pound unsalted butter
4 cloves garlic
3 sprigs parsley, chopped
½ cup bread crumbs
12 razor clams
18 mussels

Preparation time is 15 minutes
Ease of preparation is easy

Crush the peeled garlic cloves into the room temperature butter. Add the chopped parsley. Mix thoroughly. Place the mixture in the centre of a piece of plastic wrap and roll into a cylinder shape. Place in the freezer to chill.

Clean the shellfish. Lay them on a baking tray and place under the broiler for a few moments until they open. Once opened, lay them shell-side down on the tray. Cut a slice of butter from the garlic and parsley butter cylinder and place on each shell. Sprinkle with breadcrumbs for crunch. Put under the broiler until the butter has melted and is bubbling and the breadcrumbs are toasted.

Serve with fresh bread to mop up the butter.

Yield: 6 servings
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Recipes are courtesy of Chef Elizabeth Manville with the Official Residence of the Canadian Consulate General, New York, NY