Wednesday, March 26, 2008

Endive and Scallop tart

When we think of lettuce, there are variations among them with reference to texture, bitterness and palatability. Endives is a bitter lettuce which is a great combination with light seafood. This is such an example of a wonderful recipe that would work great with the endives.
This recipe serves 4 people


Basil leaves blanched 1 bu
Olive oil 1/4 cup
Salt and pepper to taste

For the orange Oil

Olive oil 1/2 cup
Orange Juice 4 ea
Orange zest 4 ea
Salt and pepper to taste

For the Tart

Puff pastry 1/4#
Belgian endives 4ea
Butter 3oz
Sugar 2oz
Fresh scallops 12 ea
Salt and pepper to taste

For the garnish

Basil leaves fried 8ea
Firm ripe plum tomatoes, peeled seeded and diced 2ea


For the basil oil:
Place the freshly blanched basil leaves in a juice extractor. Place the juice in a small sauce pan and lightly emulsify with the olive oil over low heat. Season to taste. Repeat the process for the orange oil, adding the zest at the end.

For the tart:
Roll out the puff pastry until it is approximately 1/4 inch thick. Cut into 4 (4 inch) circles. Let rest for at least 4 hours. Seperate the leaves of the endive and blanch quickly in boiling salted water. Shock in ice water and drain. Melt the butter in a large saute pan and add the sugar. Cook to form a light caramel. Add the endive and allow it to color. Remove from the heat, season and drain.
Arrange the endive leaves in a base of a 4 inch pan. Pace the puff pastry circles on top of the endive, ensuring that the outer edge is well tucked in. Set the tart in a hot oven until the pastry is browned and cooked through. While the tart is baking, occassionally press the puff pastry with the back of a palette knife to obtain a neat finish. Turn the tart out onto a tray so the endive is on top.
Season the scallop with salt and pepper and sear in a hot pan until they are browned on the outside but rare on the inside.

To serve:
Arrange the scallops on top of the endive and place 2 fried basil leaes on top of each tart. Add the died tomato to the orange oil and spoon around the plate. Finish with a drizzle of basil oil.

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