Create a restaurant-worthy appetizer at home for Valentine’s Day with this recipe courtesy of Executive Chef Nicolas Petitjean from Headwaters Restaurant at Millcroft Inn & Spa. A light, quick, hot sear on this shellfish yields tender, golden-crusted scallops. And our favorite way to serve them is over a bed of Portobello mushrooms and creamy, lemon aioli, makes for a fresh and effortless date night in dinner.
Serves 4 people
380 g Scallops U10/20
8 Portobello mushrooms
1 Garlic clove
12 g of Thyme
112 g Tofu
1 Lemon – zest and juice
125 g Canola oil
125 g Almond milk
3 g Salt
20 g Corn kernel
2 g Maldon salt
Salt & pepper to taste
- Clean and dry the scallops. Season and cook the scallops on high in a pan, for 2 minutes on each side.
- Remove the feet and clean the inside of the portobello mushrooms with a spoon. Season with salt, thyme, garlic and oil. bake at 350˚F for 10 minutes. Reserve.
- For the lemon aioli, place the tofu, the juice and zest of one lemon, and almond milk in the blender. Blend well then pour in the oil slowly.
- Heat a pan with very little oil and place the kernels in the pan. Wait until until all the kernels have popped. Add maldon salt when done. Let it cool down then blend it in a blender.
Plate dish as illustrated in the photo.
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