I present to you "Seared Scallop and Cold Smoked Salmon Rosettes with Beetroot Emulsion, Micro Herb Salad, and Champagne Caviar."
Concept and Inspiration:
For a Valentine's Day special, this dish is designed to evoke romance on a plate, drawing inspiration from the shape of roses and color of love. Scallops seared to perfection paired with the delicate cold-smoked salmon sculpted into rosettes form the heart of the dish. A vibrant beetroot emulsion adds deeper notes while the micro herb salad provides freshness. To give a nod to a celebration, champagne caviar adds a luxurious touch using molecular gastronomy technique, spherification.
Flavor Profile
- Delicate and Oceanic: The seared scallops and the smoked salmon offer a delicate, savory seafood flavor.
- Earthy and Sweet: The beetroot emulsion contributes a vibrant earthy sweetness, harmonizing well with the seafood.
- Fresh and Peppery: A micro herb salad adds a fresh, slightly spicy lift.
- Luxurious and Effervescent: The Champagne caviar offers refined bursts of tangy, effervescent champagne.
Recipes
| Component | Ingredients | Instructions |
|---|---|---|
| Scallop & Salmon Rosettes | – 6 large scallops – 200g cold smoked salmon – Olive oil – Salt and pepper |
1. Sear scallops on high heat, season, set aside to cool. 2. Cut salmon into strips, roll into rosette shape. |
| Beetroot Emulsion | – 200g cooked beetroots – 50ml olive oil – 1 tsp lemon juice – Salt and pepper |
1. Blend beetroot, lemon juice, salt, and pepper until smooth. 2. Gradually add olive oil to create an emulsion. |
| Micro Herb Salad | – A variety of micro herbs (such as micro basil, micro arugula etc.) | 1. Gently mix the herbs right before serving. |
| Champagne Caviar | – 200ml champagne – 2g calcium lactate – 1l water – 5g sodium alginate |
1. Mix calcium lactate and champagne, leave to rest. 2. Dissolve sodium alginate in water. 3. Drop champagne mixture into water bath to form spheres. Rinse before serving. |
Presentation
- Plating: Use a square, white plate for modern elegance.
- Salmon Rosette and Scallop Placement: Arrange the seared scallop and salmon rosettes alternately, forming a line in the middle of the plate.
- Salad: Mound a tiny stack of the micro herb salad atop each scallop.
- Emulsion: Just before serving, drizzle the beetroot emulsion around the seafood and the plate edge.
- Caviar: Randomly place spoonfuls of champagne caviar next to scallops and salmon.
- Garnish: Sprinkle edible gold flakes over the dish for added Valentine's Day sparkles.
This Valentine's Day-special dish balances sophistication with charm, incorporating a variety of pleasing flavors. The dish's striking design captures the romantic theme. Your guests will undoubtedly feel the love that has been carefully crafted into every detail, leaving a memorable Valentine's Day celebration.