TATIN OF SEARED SCALLOP, PATA NEGRA & FIG JAM
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Billy Chang
Jeffery Lai
IFT offers degrees and professional programmes and a wide range of tourism related disciplines among which are hospitality and culinary arts. Represented by Billy Chang & Jeffery Lai.
- Sub Category Name
Combo
Appetisers
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Ingredients
Puff Pastry- 130g bread flour
- 30g salt
- 65ml ice water
- 12.5g butter
- 90g butter sheet
- 10g Parmesan cheese
- 5g black sesame seed
- 2 pcs fresh fig
- 1 tbsp Cointreau
- Port Wine Jelly
- 100ml Port wine
- 15g shallot
- 1 pc gelatin sheet
- 5 pcs scallops trimmed
- Salt & pepper, to taste
- 2 tbsp olive oil
- 30g Pata Negra
- Micro greens, as needed
Methods and Directions
Puff Pastry- Combine flour, water, butter and salt to form a dough. Rest in fridge for at least 1 hour.
- Give one last single fold, then roll into 2mm thickness.
- Sprinkle the cheese and black sesame seed on top and roll up. Rest in fridge for 30 minutes.
- Cut across into 1.5mm thick pieces and then bake at 180°C for 25 minutes
- Take out the flesh of figs, mash with Cointreau gently.
- Finely chop the shallot, sweat in a pan until translucent, add in Port wine and reduce by half.
- Switch off fire and add gelatin.
- Pour into a small cake ring and refrigerate for 30 minutes. Cut into tiny cubes
- Cut a lattice pattern on one side of scallop and then sear on a pan with olive oil, salt & pepper.
- Roll up the Pata Negra to a tiny rose shape.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 06/05/2024
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