La Coquille - Saint Jacques (Scallop) - Chef Shannon
I made this small yet sexy dish for a food competition interview. I had to make a dish in 30 minutes and this is what I came up with. I loved it so much I had to put it on the menu!
Ingredients
- ½ Fennel Bulb
- ½ White Onion
- ½ cup Butter
- ½ cup Milk
- TT Salt/White Pepper
- 1 cup Butter
- 1 Shallot - minced
- 3 cl Garlic - minced
- 3 sprigs Thyme, Tarragon, Oregano
- 1 cup White Wine - Pinot Grigio
- ½ cup Bonito Flakes
- Lemon Juice - if needed
- KOMBU FOAM: 6-8 Kombu sheets, 1 cup Water, 2 T Soy Lecithin
- 3 Kombu sheets - small triangle strips
- Frying Oil - Canola
- 4 large Scallops
- Butter
- Herbs - Thyme, Oregano, Tarragon
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