Seared Day boat scallops, stewed kumquats, onion puree

This savory-sweet Seared Day Boat Scallop and Stewed Kumquat with Onion Purée recipe is practically guaranteed to leave you wanting more. Developed by etoile Restaurant Chef Perry Hoffman exclusively for Prestige Members to pair with Chandon wines.


For the Scallops:

16 each medium sized fresh dry pack day boat scallops (remove the mussel)
2 Tablespoons Clarified butter (for searing)
2 Tablespoons whole butter (for basting)
salt and pepper over the scallops

Procedure: Season both sides of the scallops with salt and pepper. Place two large sauté pans over high heat, add in the clarified butter. Heat till it just starts to smoke. Add in the scallops, presentation side down. Sear for about 2min or so to allow nice color to develop. Try to get the fish as caramelized as possible without buring it., add butter and baste the scallops. Take the scallops out of the pan, and place of paper towels to drain off liquid.

Onion puree:

5 each large yellow onion (sliced)
1 pound butter
½ cup heavy cream
½ cup sake

Procedure: In a sauce pot melt butter, add in onions and sweat on low till onions are soft about 45 min. being careful not to brown the onion. Add in cream and bring back to a simmer for a few minutes. Place onion mixture in a blender and blend until smooth adding the sake while blending. Season with salt to taste. Pass through a fine mesh strainer to remove impurities. Cool or keep hot if close to serving.

Stewed Kumquats:

15 each kumkuats (each one sliced into 3 coins and seeded)
3/4 cup orange juice
2 Tablespoons sugar
1 pod of star anise

Procedure: In a sauce pan add orange juice, sugar, and star anise and reduce by 25% over medium heat, add in kumquats and reduce to au sec (about 7min) remove from heat.

Garnish: Picked chervil sprigs

To assemble: on a desired plate or bowl place onion puree down in the center, followed by scallops, garnish each scallop with a warm kumquat, and scatter chervil sprigs for garnish. Enjoy!

Serves 4

In a small sauté pan, over medium-low heat, combine the 1/2 cup chervil leaves with the 1/2 cup olive oil and cook, stirring occasionally, until the oil is hot and small bubbles form around edges, 3 to 5 minutes. Remove from heat and let stand at room temperature for 1 hour. Strain the chervil-infused oil through a fine-mesh sieve, save and reserve. Discard the chervil.
In a soup pot, heat the 2 tbsp olive oil over medium heat. Add the leek and sauté until soft, about 3 minutes. Stir in the onion, garlic, and jalapeño. Sauté until the onion is translucent, about 3 minutes. Add the potatoes and red bell pepper and sauté for 3 minutes longer. Add the stock, clam juice, wine, and 1 tsp salt, and mix well. Raise heat to high and bring to a boil, reduce heat to low, cover and simmer until the potatoes are tender, about 10 minutes.
Meanwhile, cut the corn kernels from the ears of corn. Add the corn kernels to the soup and simmer until the corn is tender, about 5 minutes. Add the crab and cook for 2 more minutes to heat through. Stir in the cream and remove from heat. Adjust seasoning with salt and pepper.
Ladle the bisque into warm bowls. Swirl 1/2 to 1 tsp chervil oil into each serving and garnish with the 2 tbsp chervil leaves. Serve hot.