THE ANISEED REEF DISKS

(Our Play on Greek Scallops with Ouzo)

THE ANISEED REEF DISKS

Ingredients: 300g Scallops (cleaned), 1 Shallot (minced), 1 clove Garlic (minced), 50g Butter, 1 tsp White pepper, 0.5 tsp Turmeric, 50ml Ouzo, 100ml Double cream...

Ingredients

  • 300g Scallops (cleaned)
  • 1 Shallot (minced)
  • 1 clove Garlic (minced)
  • 50g Butter
  • 1 tsp White pepper
  • 0.5 tsp Turmeric
  • 50ml Ouzo
  • 100ml Double cream

Cooking Method

  1. The Scorch Sear scallops on high heat for 90 seconds until charred; remove.
  2. The Architect Melt butter and sauté shallots until soft.
  3. The Bloom Add spices and Ouzo; carefully ignite or boil for 1 minute until the raw alcohol vanishes.
  4. The Silk Merge Add cream; simmer until it reduces to a thick yellow aniseed silk.
  5. The Marriage Return scallops for 30 seconds; toss until lacquered.
  6. The Final Flourish Top with raw fresh dill and extra lemon zest.

Cuisine: Balkan

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