Name: Emmy Plante’s Dill Scallops
Prep time: 1 h
Cook time: 4 min
Total time: 1 h 4 min
Yield: 4 serving(s)
Ingredients: 1/2 English cucumber, sliced into thin rounds on a mandoline; 1/3 cup (75 ml) rice vinegar; 1/3 cup (75 ml) water; 1/3 cup (70 g) sugar; 1/2 bunch dill, fronds and stems coarsely chopped; 2 cups (500 ml) vegetable oil; 1 cup (250 ml) 10% plain yogurt; 2 tbsp dill, finely chopped; 1 tbsp (15 ml) Dijon mustard; 1 lemon, zest finely grated and juiced; 1 garlic clove, chopped; 1 celeriac, peeled and cut into small dice; 1/2 English cucumber, cut into small dice; 1/4 cup (60 ml) buttermilk; 8 scallops (U10), patted dry and cut into 3 slices horizontally; Fleur de sel

Preparation

Marinated Cucumbers
- Place the cucumber slices in a 1 1/2-cup (375 ml) glass jar.
- In a small pot, bring the vinegar, water and sugar to a boil just until the sugar has dissolved. Season with salt. Let cool. Pour the vinegar mixture over the cucumbers. Cover and let marinate in the refrigerator for 24 hours.
Dill Oil
- Meanwhile, in a pot of salted boiling water, blanch the dill for 30 seconds. Drain and plunge into a bowl of ice water. Drain well. Pat dry on a clean dishcloth.
- In a blender, purée the dill and oil on maximum speed for 1 minute.
- Strain the oil through a funnel lined with a coffee filter (or a fine sieve) placed over a bowl. Compost the dill. Cover and refrigerate. The dill oil will keep for 2 weeks in the refrigerator. Mix well before using.
Dill Yogurt
- In a bowl, combine all of the ingredients. Season with salt. Refrigerate.
Assembly
- In another bowl, combine the celeriac and cucumber. Add 3 tbsp (45 ml) of the dill yogurt. Season with salt and set aside.
- In a measuring cup, combine the buttermilk with 1/4 cup (60 ml) of the dill oil.
- In a large serving dish or 4 medium-sized plates, lay out the cucumber and scallop slices, leaving space between each one. Sprinkle with fleur de sel. Garnish with dollops of the celeriac mixture. Top with spoonfuls of the dill yogurt. Gently cover with the buttermilk mixture. Drizzle with more dill oil. Serve immediately.

Emmy Plante’s Dill Scallops

Categories

Ingredients

Marinated Cucumbers

Dill Oil

Dill Yogurt

Toppings

Preparation

Marinated Cucumbers

Dill Oil

Dill Yogurt

Assembly

Personal Note