Scallops, mussels, buttermilk, leek by Jp McMahon
Scallops: Roe Removed
Salt
Leeks: 4 Wild
Wild garlic
Oysters: 4 Opened and Juice reserved
Rapeseed oil: 200 ml
Salt
Mussels: 500 g (wild)
Onion: Chopped
Garlic: minced
Thyme: 2 Sprigs
White wine: 150 ml
Cream: 200 ml
Buttermilk: 100 ml
Mussel stock: 200 ml
Gelatin: 3
Salt
Chef Jp McMahon shared his signature seafood recipe at the launch night of Food on the Edge 2016 in Copenhagen.
Cook the mussels in the white wine, onion, garlic and thyme until they open.
Strain and reserve the juice.
Warm the stock and cream.
Bloom the gelatine and dissolve into the mix.
Add the buttermilk, season and pour into a siphon gun and charge twice. Keep warm.
Place the four oysters with their juices in a plastic container.
With the aid of blender, emulsify the oil into the oyster. Season to taste.
Cut the leeks in three. Poach in simmering water until soft. Place on a ripped grill and char.
Pan fry the scallops in hot oil until the one side is brown and crispy.
Turn over in the pan and add some butter.
Reduce heat and baste the scallops until they are cooked. Ensure the scallop is still translucent in the centre.
Place the grilled leaks on the plate. Add a little oyster mayonnaise. Arrange two scallops around the leeks. Warm the mussels and dress around the leek. Finish with the buttermilk sauce.
