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Home › Recipes › Murmansk scallops on aubergine pillow with pear-and-mushroom sauce


Murmansk scallops on aubergine pillow with pear-and-mushroom sauce

Directions:


1
Rinse scallops in cold water and pat them dry with paper towels.
2
Mix olive oil and finely minced garlic in a separate bowl, add salt, pepper and marinate the scallop in that sauce for 20 minutes.
3
Cut eggplants into slices of 5 mm thick without removing the peel with a sharp chef’s knife, rinse the slices one by one in a running cold water, dry and salt. Grease the eggplants with vegetable oil using a cooking brush and put into a casserole dish (or to the baking sheet), lay the eggplants, brush them with olive oil and bake in the oven at 180oC for 15 minutes.
4
Peel the pear, cut into thin slices and fry on a non-stick pan with butter on both sides for 2-3 minutes.
5
Simultaneously, fry the scallops with vegetable oil for 3 minutes on each side on another pan.
6
Make the white sauce. Melt butter on a hot frying pan, fry finely chopped white mushrooms and a stalk of celery for 1 minute, add flour and fry for a few minutes until the flour becomes golden brown. Pour in the white wine, mix, add cream, salt and let the sauce boil to the consistency of liquid sour cream, finally add grated Parmesan cheese and mix well.
7
Then we warm vegetable oil in a small pot or a ladle, cut the carrots into medium-size strips (as for Korean carrot salad) and dip them into boiling oil for 10-15 minutes. (Take care not to burn). Remove the carrots from the boiling oil with a skimmer and put on a plate covered with paper towels, let it cool down. While the oil is on fire, you may dip a cherry tomato for 20-30 seconds, it will be the decoration of the dish.
8
Make the dish ready. Put 3-4 circles of baked eggplants on a plate, spread the roasted pear slices on them, lay out scallops from the above and sauce the dish. Decorate it with French fries made of carrots. You may also add a leaf of parsley and cherry tomato fried in tempura.


Ingridients:

Scallops (of 10/20 size) - 4 pieces
Porcini mushrooms - 60 grams
Pear - ¼ pieces
Stem of celery - 10 grams
Butter - 20 grams
Carrots - 50 grams
Wheat flour - 20 grams
Olive oil - 10 grams
Vegetable oil refined - 100 grams
White dry wine - 50 grams
Cream 33% - 70 grams
Garlic - 5 grams
Cherry tomatoes for decoration - 1 piece
Grated Parmesan cheese - 5 grams
Salt, pepper - to taste