Scallop and Parmesan Charlottes

Name: Scallop and Parmesan Charlottes
Yield: 4 servings
Ingredients: Charlottes; 7 oz (210 g) fresh scallops; 3 oz (90 g) smoked salmon sliced; 1 tsp (5 mL) Dijon mustard; Juice of 1 lime; 1 tbsp (15 mL) olive oil; 1/2 tsp (2.5 mL) green pepper; 3 oz (90 g) Canadian Parmesan or Sharp Canadian Provolone or Sharp Canadian Cheddar cheese grated; Fresh herbs to garnish; Mustard and dill sauce; 1 tbsp (15 mL) Dijon mustard; 1 egg yolk; 1 cup (250 mL) olive oil; Juice of half a lemon; 3/4 cup (180 mL) 35 % cream; 1 tsp (5 mL) dill; A little cold water; Salt and pepper to taste

This is the Scallop and Parmesan Charlottes recipe.

Prep: 25 min
Refrigeration: 2 h

Yields 4 servings

Ingredients

Charlottes
7 oz (210 g) fresh scallops
3 oz (90 g) smoked salmon sliced
1 tsp (5 mL) Dijon mustard
Juice of 1 lime
1 tbsp (15 mL) olive oil
1/2 tsp (2.5 mL) green pepper
3 oz (90 g) Canadian Parmesan or Sharp Canadian Provolone or Sharp Canadian Cheddar cheese grated
Fresh herbs to garnish
Mustard and dill sauce
1 tbsp (15 mL) Dijon mustard
1 egg yolk
1 cup (250 mL) olive oil
Juice of half a lemon
3/4 cup (180 mL) 35 % cream
1 tsp (5 mL) dill
A little cold water
Salt and pepper to taste

READY FOR REWARDS?

Preparation

Remove veins from scallops and cut them in small dice. Two hours before serving, mix all ingredients from the charlotte list (except smoked salmon) and refrigerate 1 hour.

Line 4 small round dishes with sheets of plastic wrap so that they overlap rims. Place smoked salmon slices in plastic lined moulds, also overlapping rims. Fill with marinated scallops. Close plastic wrap and refrigerate 1 hour.

Mustard and dill sauce:

Mix all ingredients except cream and dill. Blend in cream, then dill. Season to taste.

Spread Mustard and Dill Sauce on 4 chilled plates and carefully unmould charlottes in the middle. Garnish with fresh herbs.

Jean Soulard, Executive Chef, Le Château Frontenac

Tips

Note: This recipe contains raw or lightly cooked eggs. Foods containing raw or lightly cooked eggs may be harmful to vulnerable people such as young children, the elderly, pregnant women and people with weak immune systems.