COLD-SMOKED SCALLOP with Vodka Jelly, Scallion Marmalade and Osetra Caviar
4 large scallops
Bunch of Rose marine
Bunch of thyme
Bunch of coconut ﬂakes
1 cup of Absolut Citron Vodka
½ cup water
¼ oz Gelatin
1 oz Osetra caviar
Some strands of Majenta lace
4 Lime segments
Salt and pepper
The scallop shell has long been thought exceptionally beautiful and has frequently figured in art, for example in connection with the Greek goddess Aphrodite. But there is much more to the scallop than the shell, for the fish inside it is a treat indeed.
For the course at hand put the scallop in the pickling liquid and marinate it for half an hour. When this step of the preparation is over, fill a deep pan with ice, close it with a sheet of aluminum foil, and put it on a grill. Throw some rosemary, thyme and coconut flakes on top of the embers for smoke flavor. Then put the scallop on top of the foil and shut the grill lid. The ice in the pan keeps the scallop cool, so it is in fact smoked in cold smoke. Leave the scallop in the smoke for twenty minutes and then turn them and smoke twenty minutes more.
To prepare the vodka jelly, heat the half cup of water in a pot, dissolve the gelatin in it, and add the vodka. Allow the jelly to cool until firm. Then chop it into small cubes about a quarter of an inch in size.
When this course is served, the cubes of vodka jelly are used to make a bed in the center of a plate. Onto the bed we put one piece of lime segment and some majenta lace. The bed should be large enough for the jelly to reach well beyond the scallop, which is put on top. The jelly should resemble crunched ice, giving an image of icy freshness. On top of the scallop we put a layer of scallion marmalade, and then a generous scoop of caviar, the whole resembling a miniature mountain with a slide of caviar coming down the slope. Some lemon oil is drizzled around the arrangement for decoration and fl avor.
The cold-smoked scallop in itself is very tasty, but the flavor is very much enhanced if the caviar and the vodka jelly are eaten with it. Then it becomes a treat indeed.