Ingredients
- 200g carrots, peeled and cut into 2cm chunks
- 1 tsp vegetable oil
- 1 tsp sugar
- pinch salt
- 1 tbsp (20g) butter
- 2cm piece ginger, peeled and thinly sliced
- 2 cloves garlic, sliced
- 80g French shallots, peeled and sliced
- 1 tbsp (35g) miso
- 1/4 cup (60ml) water
- 1 sweet potato (200g) thinly sliced
- vegetable oil, for deep frying
- 1 tsp oil, extra
- 6 fresh Canadian scallops
- 1 tbsp (20g) butter, extra
- salt and freshly ground pepper to taste
- 2 tbsp wakame
Serves/Makes: 6
Preparation Time: 15 mins
Cooking Time: 30 mins
Method
1. Preheat Ilve oven to 180°C on True Convection (fan-forced)
2. In a medium bowl combine carrots, oil, salt and sugar; transfer to a baking tray which has been lined with baking paper and place into the oven. Cook for 20 minutes or until tender. Set aside.
3. Heat a medium frying pan over medium heat; add butter, ginger, garlic and French onions. Saute until tender and lightly browned; add miso and water and cook just until mixed through. Pour into a food processor bowl with carrots. Process until smooth.
4. Blanch sweet potato in boiling water until just tender; remove and drain on kitchen paper. Pour oil into a medium saucepan to 6cm deep; heat until a cube of bread becomes golden in a few seconds; add sweet potato and cook until crispy and golden; drain on kitchen paper.
5. Heat a medium frying pan over medium-high heat; add extra oil and heat slightly; add scallops and cook 1 minute on each side, or until cooked through and lightly golden. Add extra butter, and swirl pan to coat scallops. Season to taste with salt and pepper
6. Place sweet potato chips on a serving plate; spoon 1/2 teaspoon of carrot puree over chips then top with a scallop; spoon one teaspoon of carrot puree over scallop; divide wakame over the top of each scallop.
Recipe presented by Gianni Carriera using
ILVE 120cm Majestic Series Freestanding Dual Fuel Oven
