Seared scallop and king prawn with pistachio puree and Noilly prat fumet

Ingredients	Unit	Quantity
tiger prawn	5	no
scallop	5	no
pistachio puree	150	gm.
Noilly prat fumet	40	ml
milk foam(garnish)	100	ml
pistachio
potato ring or chips (garnish)	1	no
FOR NOILLY PRAT FUMET
heavy cream	100	ml
Noilly prat	40	ml
onion	25	gm.
lemon juice	10	ml
vanilla bean pod	2	no
fish stock	150	ml
Salt	t/t

Noilly prat fumet:

• In a pot sweat the onion and deglaze with Noilly prat and add vanilla bean pod.
• Bring it a very quick boil and add cold fish stock bring it boil once again.
• Let it simmer and reduce the liquid to 1/3rd and add cream and season to taste.
• Again it needs to be simmered and reduced by ½.
• Once reduce take it off the heat and strain it.

For pistachio puree

• Soak pistachio in warm water and peel them.
• In pan sweat onion deglaze with white wine.
• Add pistachio and season it, blitz it with lemon juice and olive oil, ensuring it is smooth

Milk foam

• Heat full cream milk to 65 degrees add lecithin texture emulsify and foam it using a hand blender

For scallop and prawn

• Scallop and prawns cleaned off shell roe removed
• Season scallops and prawns
• In a smoking hot pan sear the scallop and prawn, golden brown each side
• Scallops needs to be off the heat the moment its seared and prawn will require longer cooking time
• Baste it with butter while cooking.

To assemble

• Take a bowl plate and put a spoonful of pistachio puree on the plate place scallop and prawn on the puree
• In add the fumet to which add a squeeze of lemon and a dash of Noilly prat bring it boil.
• Pour it over the scallops and prawns
• Garnish it with crispy potato tuile or chips.

Pressure points

• Noilly prat fumet should be cooked slowly, please do not over boil only simmer.
• Do not overcook scallops and prawns, scallops should be glassy in the center both should be well rested

Consistency of fumet should not be too thick ie is running of the spoon and still viscose.

By Tanveer Kwatra