Grilled Jumbo Scallops with a Hazelnut Oil Emulsion
This is one of our favorite items to serve during this time of year. We use jumbo wild caught scallops but any will do. This recipe is all about simplicity. Great ingredients and a hot grill are what make this a favorite with our guests.
As needed Jumbo Scallops
As needed Extra Virgin Olive Oil
½ teaspoon Large Flake Kosher Salt (we get ours from Red Stick Spice Co, tell them you want Jacobsen!)
1-2 Farm Fresh Duck or Chicken Egg Yolks
2 Tablespoons mixed herbs sliced thin (We use parsley, lemon balm, flat chive and assorted types of basil)
1/4 Cup of Hazelnut Oil
A dash of Malt Vinegar
A dash of cold water
Preheat a Grill, either charcoal, propane or a cast iron grill pan, if using wood we recommend alder.
Rinse and pat dry the scallops.
Remove the tendon if it still attached as it is tough.
Lightly oil the scallops. Be careful not to use too much as you can set the grill on fire.
Spray the grill with pan spray to avoid scallops sticking to surface. Place the scallops on an area that is very hot but not white hot.
Let the scallops rest without moving until you see the "color" creep up the sides. You will notice the flesh whiten and a slight brown color close to where it touches the grill.
Carefully quarter turn the scallops and allow them to rest for 2-3 minutes. After 2-3 minutes turn the scallops over and allow them to rest for two more minutes.
We serve them med rare to medium.
After one minute place the scallops on a plate lined with paper towels and allow to rest.
Carefully place one flake of kosher salt on each scallop. They don't need a lot of salt as they are naturally salty. The coarse salt rounds out the flavor and provides a nice "crunch" texture.
While the scallops rest for a few minutes place the egg yolks in a non-reactive bowl.
With a whisk break up the egg yolks.
Steadily whisk the hazelnut oil into the yolks until an emulsion is formed. You may not need all of the oil. Less is more.
Taste constantly as you whisk.
Once the yolk mixture has a nice taste you will notice it's a bit thick.
Whisk in just a dash of water to thin.
Finish with the herbs and a dash of the vinegar to clean up the taste.
Place scallops on a plate and drizzle the emulsion over them.
Drizzle some around them on the plate for a great presentation.
