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Idea for a new dish? Need Help

post #1 of 7
7/11/12 at 4:14pm
Thread Starter 

The dish is at the very early stages, still in my head. And keep in mind I am very new to cooking just at a year and a half so please feel free to tell me that the dish won't work but please give a reason. I had an idea to take an oyster on the half shell and place a scallop on top. Now as to whether or not I wanna use a bay scallop for size or a larger sea scallop split in half. Thats about all I have right now for the dish. Ideally I want to add a sauce to it, maybe veggies, but I'd like to keep the dish light. Any ideas??? Thanks

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post #2 of 7
7/11/12 at 5:34pm

I would use a thinly sliced sea scallop. Place on top of oyster, then a chiffonade of shiso and Asian pear apple, a dollop of a curried yuzu sorbet. Top off with uni.

Wisdom comes with age, but sometimes age comes alone.
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post #3 of 7
7/11/12 at 6:03pm
Thread Starter 
Wow Chef that sounds incredible, im gonna have to give that a test run. I love your knowledge I hope to one day be at that level.
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post #4 of 7
7/11/12 at 7:02pm

Are you thinking of keeping the oyster raw, and doing a hot scallop and warm sauce, or doing it all cold?

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post #5 of 7
7/11/12 at 7:18pm
Thread Starter 
well I wasn't exactly sure about serving a scallop raw, because I'm still new to cooking I don't know if I can do that safely. But I really like the whole thing to be cold, however I'm a very open to suggestions because I know cooked scallops are really good, but if the scallop is hot will it mar the taste of the oyster?
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post #6 of 7
7/11/12 at 7:48pm

I would go with a cold scallop. While scallops can be eaten raw, I feel their best flavor comes out with a bit of marination. Thin slice, dry well, sprinkle with s&p and minced garlic & shallot, drizzle with citrus juice and let sit in fridge for 1-2 hours, drain and use.

Wisdom comes with age, but sometimes age comes alone.
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post #7 of 7
7/11/12 at 7:57pm

That's a crazy idea.

 

For any idea to be meaningful, it has to be the sum is more than the parts. How will this "recipe" make it more enjoyable than eating oysters and scallops separately?

 

I like carzy ideas!

 

Give this idea a try:

 

Get very large fresh scallops, carefully cut the center open and stuff the raw oyster inside. Refrigerate.

 

Sear the scallops very well and very quickly both sides, with the oysters inside (meat glue?). Do not over cook the scallops.

 

Serve on oyster shells.

 

Using spherication technique to create peals as garnish on the shells.

 

I have a feeling the flavors of the seared scallop and raw oyter as you bite into it together will be both surprising and delicious.

 

You need to try out some simple seasoning for this concept.

 

dcarch


Edited by dcarch - 7/11/12 at 9:33pm
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