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Pan Seared King Salmon and Diver Scallop with Sauce Piperade and a Horseradish Emulsion Recipe

Ingredients

How to make it

  • For the Piperade:
  • Pre-heat oven to 400 degrees F. Lightly coat the serrano chili with some oil, place on a pan, and roast until all sides are charred and the skin is peeling away. This can also be done over a grill or open flame. Place the chili in a bowl and cover with plastic wrap for 5 minutes so that the steam will help the skin pull away. When cool, peel, remove seeds, and finely dice. Meanwhile, heat the olive oil in a large saute pan on medium high. Add the onion and garlic, and cook until the onion is translucent and tender, but do not brown. Add the fennel and bell pepper, and cook until tender. Add the tomatoes and serrano chili, and cook until the tomatoes are soft but still have a little shape. Season to taste with the sherry vinegar, smoked paprika, and kosher salt. Reserve and re-heat when needed. Add chives just before plating.
  • For the Horseradish Emulsion:
  • Heat the water and butter until the butter is dissolved and the mixture is hot. Whisk in the horseradish, lecithin, and a fair amount of salt. Aerate the liquid with an immersion blender to form the foam. Taste the foam and adjust seasoning. Add more horseradish and salt if needed, add butter to balance if too bitter. The foam should be intensely flavored or else it won't stand up against the piperade. Keep warm, and heat to 120-130 degrees F to foam.
  • For the Seafood:
  • Pre-heat oven to 400 degrees F. Heat oil on high. Season the salmon and scallop with kosher salt. Sear both seafoods on one side (add scallop scored side down) until golden brown. Turn over, briefly sear on bottom and finish in oven until medium rare doneness, about 3 minutes. Serve with the piperade sauce and horseradish emulsion.

People Who Like This Dish 2
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    " It was excellent "
    greekgirrrl ate it and said...
    Excellent recipe. Big fan of piperade!!!
    Was this review helpful? Yes Flag

The Cook

ironchef Honolulu, HI

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