Had yet another fun food photography shoot for the December issue of Sacramento Magazine. Featuring Scallop Crudo with Vichyssoise Puree, Meyer Lemon and Caviar – a New Year’s Eve favorite of Chef Carina Lampkin. The crudo (raw seafood) is easy to prepare and the dish is elegant in it’s presentation. After the shoot, Chef prepared a special lunch for me and it was the first time I tried scallop crudo and it was melt-in-your-mouth fabulous. Can’t say enough how much I love what I do…
recipe for scallop crudo with vichyssoise puree, meyer lemon and caviar serves 2
by Chef Carina Lampkin
3 cups potatoes, peeled and cut into half moons
3 cups leeks, chopped, (white part only)
salt to taste
6 cups chicken stock
1/2 cup heavy cream
1/2 pound fresh day boat scallops, kept cold
meyer lemon juice and zest
extra virgin olive oil (agrmato lemon recommended)
fleur de sel
1 jar sterling caviar
Simmer the vegetables in the stock for 40 to 50 minutes, partially covered. Add salt. Blend in batches with a blender. Strain through cheese cloth to smooth the consistency. Take off the heat and add the cream. Return to the stove and cook over low heat until it reaches the consistency of a puree, about 15 minutes. Season again with salt to taste, and let cool.
Slice scallops horizontally into 4 equally-thick pieces. One each plate, place one tablespon of the cooled potato puree for each slice of scallop. Place the scallop slices on top, then add a few drops of meyer lemon juice and zest per scallop. Lightly drizzle the oil over the scallop slices, then top each with a pinch of fleur de sel, 1/4 teaspoon of sterling caviar, and a piece of chive. Serve immediately.