Grilled scallops with goat's cheese and grilled leeks
recipe facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individually
Grilling time:
⧗ individually
Grill(s) & Equipment:
• Grill with grill plate or plancha
Ingredients
• 4 scallops
• Sea salt
• 3 tablespoons olive oil
For the cream cheese frosting:
• 150 g goat's cheese
• 3 tablespoons truffle oil
• 1 tbsp double cream
• Sea salt
• white pepper from the mill
For the salad:
• 1 tomato
• 1 spring onion
• 10 pitted black olives
• 5 dried tomatoes
• 1 red chili pepper
• 3 tablespoons roasted pine nuts
• 1 tbsp red pesto (from the jar)
• 5 tablespoons olive oil
• 5 tablespoons freshly squeezed lime juice
• Sea salt
• white pepper from the mill
• Sugar
For the leek:
• 2 leeks
• 5 tablespoons butter
• 10 g dried porcini mushrooms
• 1 tbsp Panko breadcrumbs
• 4 dried soft apricots
• Sea salt flakes
For the decoration:
• 1 lime
• 4 sprigs of rosemary
• 4 scallop shells
Suitable accessories are available in the FIRE&FOOD shop.
preparation
➊ Preheat the grill. Clean the scallops thoroughly under running water, pat dry, salt and rub with olive oil. Grill on a grill or plancha plate for 1 minute per side. Then leave to cook on the edge of the grill. Stir the goat's cheese with truffle oil and crème double until smooth. Season with salt and pepper.
➋ Remove the stem and seeds from the tomato and cut the flesh into cubes. Clean the spring onions and cut into wafer-thin rings. Cut the olives into rings as well. Clean the chilli pepper, making sure that the seeds and partitions are carefully removed. Chop the cleaned pepper very finely. Briefly soak the dried tomatoes in boiling hot water, drain, pat dry and finely dice. Put all the ingredients in a bowl. Mix a dressing from the pesto, olive oil and lime juice, season with salt, pepper and sugar. Pour over the salad ingredients and allow to infuse.
To decorate, cut the peel and white skin off the lime and remove the lime fillets. Divide the salad between the 4 scallop shells and place the goat's cheese cream on top. Pierce a sprig of rosemary through each scallop and then place it on the goat's cheese cream. Garnish with the lime fillets.
➌ Preheat the grill to 250 °C. Trim the dark green parts of the leek, leaving the root end intact. Wash the leek well and pat dry. Melt 2 tablespoons of butter and brush the leek stalks with it, place on a tray and grill in the preheated grill for 30-40 minutes - turning frequently and checking the doneness towards the end with a sharp knife. In the meantime, put the dried porcini mushrooms in a bowl, cover with plenty of lukewarm water and soak for 30 minutes. Remove the tray with the leek from the grill and allow to cool slightly. Cut off the green parts and root end generously. Peel the middle part of the leek and halve it lengthways. Foam the remaining butter in a large pan or grill tray. Fry the leek vigorously with the cut side facing down - make sure that the butter turns brown but does not burn. Remove from the pan and keep warm.
➍ Add the panko breadcrumbs to the pan and roast. Squeeze the soaked porcini mushrooms well, cut into strips and add. Cut the soft apricots into strips and add to the pan. Stir well and season with sea salt flakes. Place the leeks on four preheated plates with the cut sides facing up and spread the porcini and apricot butter over them.
Recipe by Christian Henze
For the recipe, FIRE&FOOD visited star and TV chef Christian Henze in Kempten
in the Allgäu. Anyone who wants to experience Christian Henze in his element has the opportunity to do so in his themed cooking courses. Information at: www.christianhenze.de
Recipe from FIRE&FOOD Magazine 03/2024
