Italian Prepare Warm Pan Seared Scallops, Courgette With Oilve Espuma With These Steps

Pan Seared Scallops is a refined Italian dish which is a harmonious blend of land and sea, bringing together delicate scallops, tender courgette (zucchini), and bold Mediterranean flavours.

Step 1

Take a clean bowl. Marinate the scallops with salt, pepper and olive oil.

Step 2

Sear the scallops on a hot pan.

Step 3

Take another clean bowl. Marinate the sliced zucchini with salt, pepper and olive oil.

Step 4

Sear the zucchini on a hot pan.

Step 5

Keep both the items aside for further use.

Step 6

Cut small cubes of potatoes and poach them in lobster bisque for some time.

Step 7

Strain the potatoes from the bisque until they are par-boiled.

Step 8

FOR OLIVE ESPUMA: Take a small stock pot and cook the cream with 50 gm of black olives and reduce the mixture to half.

Step 9

Blend the mixture and pass it through a sieve to avoid lumps.

Step 10

Cool the mixture and some time.

Step 11

Pour the mixture in a siphon gun.

Step 12

Charge the gun with NO2 cartridge.

Step 13

FOR OLIVE DUST: Take another small stock pot and add water.

Step 14

Add 50gm of olive and sugar in the water. Let it boil for some time.

Step 15

Strain the olives and blend it into a fine paste.

Step 16

Spread the mixture on a sheet and place it in a dehydrator.

Step 17

Grind the dehydrated olive flakes into a fine powder.

Step 18

FINAL ASSEMBLING: Place the warm scallops over the boiled potatoes on a plate.

Step 19

Place the sliced zucchini on the side of the scallops.

Step 20

Pour the olive espuma in the middle of the plate.

Step 21

Garnish the dish with olive dust.