Here’s another dish that ties together multiple ideas and techniques gleaned from the Eleven Madison Park cookbook. Actually this one is just an adaptation and simplification of an EMP dish.
The feature ingredient is scallops, and they get a treatment I haven’t seen before. U10 scallops are very briefly steamed (2 minutes at 185°F) then chilled. This slightly cooks the outermost part of the scallops while the inside remains completely raw. I’m not totally sure what the point of this is, but I think it makes the scallops easier to handle during the intricate knife-work they are about to undergo.
These par-cooked scallops are then scalped so that their tops and bottoms are perfectly flat. The trim is reserved. … Continue reading.