Scallops, Beet Juice Pickled Turnips and Beet Ice Cream

Scallops, Beet Juice Pickled Turnips, & Beet Ice Cream

Ingredients – Serves 6

 Beet Ice Cream

  • 2 medium sized beets
  • 170 g sugar (divided into 30 g and 140 g)
  • 50 g mascarpone cheese
  • 450 g milk (divided into 30 g and 420 g)
  • 8 g cornstarch
  • 2 g Kosher salt
  • 290 g heavy cream
  • 35 g corn syrup
  • Zest of one orange

 Beet Pickled Turnips

  • 1 large turnip
  • 100 g beet juice – from one large beet
  • 50 g red wine vinegar

 Scallops

  • 12 fresh scallops
  • Lemon and lime juice
  • Extra virgin olive oil
  • Fresh chives, finely chopped

 

Preparation

 

Beet Ice Cream

  • Preheat the oven to 450°F.  Wrap the beats in aluminum foil and bake for 1 hour
  • Let the beets rest until cool enough to handle then peel.  Rough chop and puree in a food processor.
  • Combine 125 g of the beet puree with 30 g of the sugar and the mascarpone and set aside to cool

Beet Puree

  • Mix 30 g of the milk with the cornstarch to create a slurry – set aside till ready to use
  • Combine the remaining 420 g of milk, the ream, sugar, corn syrup, orange zest in a large pot.  The mixture will boil heavily so use a pot with plenty of head space

Beet Ice Cream Base

  • Bring to a boil over medium high heat and allow to boil for 4 minutes
  • Whisk in the cornstarch slurry and bring to a boil again.  Boil for one minute, stirring constantly, until slightly thickened.
  • Pour the hot milk mixture into the bowl with the beet puree and whisk until completely combined and smooth.
  • Cool the mixture in a metal bowl set over an ice bath and refrigerate until extremely cold.  This will help ensure a smoother final product.
  • Churn the mixture in an ice cream machine following the manufacturer’s instructions, until thick and creamy.

Beet Ice Cream

  • Allow to harden in the freezer for at least 4 hours and then remove 45 minutes before serving.

Beet Juice Pickled Turnips

  • Juice one large beet to produce 100 g of juice.  Mix the juice with the red wine vinegar and set aside
  • Peel the turnip and slice very thinly using a mandolin.  Using a 1 inch biscuit cutter or ring mold, punch out 30 rounds.
  • Vacuum seal the beet juice and turnip rounds using a chamber vacuum sealer (or the displacement method).
  • Let rest in the refrigerator for at least one hour and up to one day

Beet Juice Pickled Turnips

 Final preparations

  • Slice the scallops horizontally into 1/4 inch rounds.  Arrange the scallops and turnip rounds in a circular pattern onto a well chilled plate leaving room in the center for the ice cream.
  • Drizzle the scallops with the lemon and lime juices, olive oil, and chives.  Finish with a bit of salt.
  • Plate a quenelle of beet ice cream in the center and serve immediately.

Scallops, Beet Juice Pickled Turnips, & Beet Ice Cream

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