The pairing of scallops and potatoes may be a classic, but Yash Singh takes it to new heights with his delicious dill oil. He also prepared an oak smoked potato espuma that will make this special dish unforgettable.
- Smartwhip fløde oplader
- Fløde dispenser
- Fin sigte
- Butter and oil as needed
- 40 gr of dill
- 40 gr oil
- 100 gr potatoes
- oak chips
- 60 ml milk
- 40 ml cream
- 30 ml dill oil
- salt and pepper
- Yuzu caviar
- Fresh dill and parsley
- Using a fresh scallops, pat them dry and sear in a hot pan with butter and oil until a golden crust appears. Flip them over and allow to cook for a minute on the other side, without cooking through.
- Remove from pan and allow to rest on kitchen paper.
- Place 40 grams of dill and 40 grams of neutral oil into a small blender, and blend until the mixture reaches 65 degrees C.
- Pour the mixture over a coffee filter and allow to strain into a container.
- Set aside.
- Boil 100 grams of chopped potatoes and peel.
- Place the boiled potatoes into one side of an airtight steel container, and on the other side, place a bowl of oak chips. Set the chips alight using a blow torch and cover the container with the lid, ensuring that no smoke can escape. Place weights on the lid. Allow to smoke for a minimum of 2 hours.
- Place the smoked potato into a pan, along with 60ml of milk, 40ml of cream, 30ml of dill oil, and salt and pepper to taste.
- Bring to a simmer and mash till smooth, and then pass through a sieve.
- Place the warm potato puree into cream dispenser and charge.
- Dispense 3 dollops of the espuma onto a plate.
- Add the hot scallops, seared side up.
- Dress the dish with dill oil.
- Add spoons of yuzu caviar.
- Garnish with fresh dill and parsley.