Shallot Purée
Melt the butter in a pan, add the shallots & thyme. Allow to gently sweat without colouring. Add the chicken stock & reduce by half. Add the cream & reduce by half again. Season. Blend until smooth & pass through a fine sieve.
Black Garlic Puree
Melt the butter in a pan, gently sweat the garlic, onions & thyme without colouring.
Add the stock & reduce by half, add the cream & reduce by half again. Season.
Blend until smooth & pass through a fine sieve.
Shallot Mousse
Melt the butter in a pan, add the shallots & thyme. Allow to gently sweat without colouring. Add the chicken stock & reduce by half. Add the cream & reduce by half again. Season. Blend until smooth & pass through a fine sieve. Allow to cool.
Semi whip double cream & fold through the cold puree. Allow to set in a Refrigerator.
Bisque Jelly
In a pan of stock bring the shells to the boil with parsley, celery, peppercorns & lemon. Drain through a sieve, reserving the stock for later.
In a pan melt the butter gently sweat off the shallots, garlic & celery. Stir in the flour & add the stock, wine & tomato paste. Add the bay leaves & season.
Bring to a gentle simmer, season. Blend until smooth & pass through a medium fine sieve.
Stir in the sherry & add a squeeze of lemon juice.
Place the gelatine in a bowl of cold water for approximately 10 minutes until pliable. Return the bisque to a clean pan & bring to the boil & stir the gelatine. Remove from the heat & pass through a fine sieve. Pour the bisque into a tray with the desired depth, place in the refrigerator & allow to set. Remove from the tray & cut into desired size cubes.
Shallot Rings
Peel & thinly slice the shallots, break into rings, coat in seasoned flour & soak in milk for approximately 1 hour. Deep fry in oil at 180°C.
Scallops
Remove the scallops from the shell, wash for approximately ten seconds under very cold water, allow to dry for approximately 2-3 hours.
To cook, melt the butter in a sauté pan until it begins to foam. Season the scallops, cook the scallops on both sides until golden & a good caramelised crust are formed.
Roe Powder
Take the surplus roes from the scallops, dry roast in the oven, remove & place in a food processor until a fine powder is formed
Mushrooms
Place the ingredients in a vacuum pack bag & place in a water bath at 65°C for approximately 1hour.
To plate the dish…
Spread across the centre of the plate the shallot mousse, garlic puree, add a quenelle of the shallot mousse, plate the scallops, pieces of the bisque jelly, pan fried girolle mushrooms, a dusting of the roe powder, a drizzle of extra virgin olive oil & the shallot rings.