Mini Beetroot Macaroon with Scallops and Cauliflower Sauce

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The mini beetroot macaroons adds texture, which is one of the key elements when assembling dishes to stimulate all the sense in order to enjoy a cooks creation.

Make sure the scallops are nice and fresh, not frozen. For me as a cook, I prefer hand – dived scallops. They are slightly more expensive, however as cooks we have to respect the seabed. Henceforth I prefer “hand-dived scallops”.

Mini Beetroot Macaroons with Scallops and Cauliflower Sauce

For Macaroons

Icing Sugar             120gm

Almond Powder    120 gm

Egg White              42 gm

Water                      36 gm

Sugar                       120 gm

Egg white               46 gm

Method of Cookery

  • Blend icing sugar and almond powder
  • Sieve the above mixture into a bowl and mix with egg white(1) to form smooth dough
  • Cook sugar and water to 118 C
  • Star to whisk egg whites(2) into separate bowl, when sugar reaches the temperature of 115 C.
  • Pour the cooked sugar syrup on the above egg whites slowly and make an italian meringue to stiff peak, any colour can be added onto this stage.
  • Cool down the meringue on an ice bath for 10 minutes or till cool.
  • Once cooled down, fold the meringue into a smooth almond dough and fold the rest of the meringue into 3 parts
  • Fill up the mixture into a piping bag with 10 mm plain nozzle.
  • Prepare baking tray lined with butter paper, pipe the macaroons on the tray and bake at 140C for 12-13 minutes.

For Beetroot Filling

Beetroot Puree      100 gm

Lemon zest            1 pc

Sugar                      50 gm

Egg yolk                  1 pc

Butter                     25 gm

Corn flour              10 gm

Method of Cookery 

  • Combine all ingredients in a sauce pan and cook until thick

For the Scallops and Cauliflower Puree

 

Scallops
3  hand-dived large scallops
1 pinch  Sea salt (Maldon)
1 tbsp  Olive oil
Curry Oil
1 tsp  Madras curry powder
100ml  virgin olive oil, warmed
1  Lemongrass stalk, bruised and finely chopped
2  Kaffir lime leaves, finely sliced
1/2  Grated zest and juice of a lime
1 pinch Sea salt
Cauliflower Purée
65g  Unsalted butter
1/2  cauliflower (250g) small florets
2 pinches  Sea salt
250ml  Whole milk

Cooking Method

To prepare the curry oil

In a small frying pan over a medium heat, toast the curry powder for 5 minutes then add to the warm olive oil with the lemongrass, lime leaves and lime zest. Stir and set aside to infuse in a warm place for 1 hour. Strain the oil through a fine sieve into a bowl and add the salt and lime juice. Cover and set aside until needed.

Cauliflower purée

In a large saucepan, melt 25g butter over a medium heat and gently sweat the cauliflower for 3 minutes, seasoning with the salt. Add the milk, bring to the boil, lower the heat and simmer until tender. Transfer cauliflower to a blender and purée with just enough of the cooking liquor to make a smooth purée, then check the seasoning; keep warm.

Scallops

Season the scallops with the salt. Heat the olive oil in a medium, heavy-based frying pan over a medium heat. Add the scallops, flat side down, and sear for 1½ minutes until golden brown (then turn the scallops over and continue to cook for 30 seconds.

Marco Morana

Chef Marco a chef with over 30 years of experience, with outstanding technical knowledge and a proven track record, ​has worked in Rosetted as well as Michelin star restaurants both in Europe and in the USA. He has attended cookery school at the Roux Brother's, Raymond Blanc and Betty of Harrowgate. One of his key achievements, includes success in building the reputation and maximizing clientele of critically acclaimed "one of the best tapas restaurants in the UK". He has the "Midas touch" with turning around restaurants, with a passion and drive for cooking. Some of his other achievements include, being a long standing food stylist for Michelin star Spanish restaurant, Reeds. He has also been featured on Radio Scotland and some of UK's Food Channels.

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