Moose Island Bay Day Boat Scallops Recipe

Kirsch’s Restaurant

Lake Geneva Wisconsin

Chef Rick Starr

January 23, 2010

Moose Island day boat Scallop

“Surf and Earth”

Lobster, Winter Truffle, Parsnip

Recipe:

(Makes 8 portions)

8 ounces cleaned Moose Island Scallops

1 egg white

Kosher salt and white pepper to taste

1cup heavy cream

1 tablespoon chopped winter truffle

2 tablespoons room temperature butter

Garnish:

Frizzled parsnip

Lobster broth

Sliced winter truffle

In a food processer add scallop, egg white and salt and pepper to taste. Puree for 30 seconds, scrape down sides and repeat. Once pureed place into a bowl and refrigerate for 30 min. while waiting whip half of the cream until medium peaks. Pre heat your oven to 300F degrees. Take puree out of refrigerator and add remaining cream, incorporate with a wooden spoon. Next fold in whipped cream and add chopped truffle. Grease the inside of 8 2ounce ramekins, spoon in scallop mousse and fill to the top. Tap each one to release air pockets and place into a cake pan. Fill pan half way up to sides of ramekins with hot water. Cover with a lightly greased piece of aluminum foil, and place into your oven for 15 to 25 min. check often, scallops are done when they feel set to the touch and can be removed cleanly from the sides of the ramekin. Place on top of your stove and leave in the water bath.

To assemble:

Place some lobster broth on the bottom of a bowl; take a scallop out of a ramekin running a knife on the inside of the ramekin, gently loosening the scallop. Place scallop in the middle of the lobster broth, and top with some frizzled parsnip. Place a few slices of winter truffle around the bowl. Drizzle with some quality Italian extra virgin olive oil, preferable from Sicily, and finish with some sea salt.