Stephencooks

Scallop Amuse Bouche with Star Anise, Leeks and Persimmon

Serves 4.

For the crackers:

1/4 C Parmigiano Reggiano, shredded
1/2 C Jarlsberg cheese, shredded
6 T flour
1/2 tsp orange zest
2 T cold butter
1 T cold orange juice

Stir together the cheeses, the flour and the zest. Cut the butter into bits add to the bowl. With a pastry blender blend in the butter until the mixture looks like coarse meal. Add juice and stir with a fork until it starts to form a dough. Turn out onto a floured board and knead quickly until the dough is just combined. Roll into a 1-1/2" diameter log and wrap tightly in waxed paper. Chill the wrapped dough, at least an hour, until firm. 

Slice the dough into 1/4-inch-thick slices. Bake on a baking sheet in a preheated 375º oven until the edges start to brown, about 10 minutes.  Cool on a rack for about 20 minutes before serving.

For the scallop topping:

4" section of leek, white or tender green part only
1 star anise
4 pieces of orange peel
2 T water
1 T olive oil
1 T orange juice
8 very fresh diver scallops
1/2 persimmon, cored and peeled
lemon juice to taste
1/2 tsp lemon zest
salt, hot sauce to taste

Clean the leek and cut into very fine 4" threads. Cook slowly in a covered saucepan about 20 minutes with the anise, orange peel, water, olive oil and orange juice until very tender. Remove from heat, drain, cool, remove and discard anise and orange peel. Season to taste with salt and hot sauce. Set aside.

Purée the persimmon in a mini-processor. Add a few drops of lemon juice to taste.

Wash and dry the scallops well. Preheat a heavy cast iron skillet about 10 minutes on low heat. Then turn heat to high for a couple of minutes, spray with cooking spray and sear the scallops on one side only for about 90 seconds, until the bottom edges start to brown and caramelize. Remove from heat and season lightly with salt.

To assemble, distribute the leek threads over 8 of the crackers, making beds for the scallops. Add scallops, seared side up, and top with a dab of the persimmon purée and the zest strands. If desired, scatter on a few grains of fleur de sel. Serve immediately.