Ingredients
(serves two)
6 pieces of fresh Loch Fyne scallops
150g cauliflower
15g butter
30ml fresh cream
2 quail’s eggs
60g dried raisins
2tbsps chicken jus
200ml chicken stock
9 pieces of chervil
10g minced shallots
salt and pepper to taste
extra virgin olive oil
Method:
1. Soak the dried raisins in water overnight. Prepare a pot of water and bring the soaked raisins to a boil for 45 minutes, stirring the mixture until it turns into a smooth cream.
2. Cook the shallots with the butter, then add the cauliflower and chicken stock, seasoning with salt and pepper. Cook until tender and add the fresh cream. Bring to a boil and stir until the cream is smooth.
3. Fry the quail’s eggs.
4. Grill the scallops on a metal plate with a little extra virgin olive oil until the colour turns golden brown.
Final presentation
1. Place on a round plate and add chicken jus and chervil with the fried quail eggs on top of the scallops.
The Chef
Name: Cyril Calmet
Nationality: French
Cyril Calmet has been Pearls & Caviar’s chef de cuisine since April 2012. Chef Cyril’s notable gastronomic flair is a product of over a decade of experience in his home country and the USA. He started as an apprentice under the supervision of French Michelin-starred chefs Georges Blanc and Olivier Bichard. Within three years Cyril was taking on the culinary world under the direction of two-Michelin-starred chef Philippe Bouissou in Uriage and later in Grenoble. In between his career in France, Cyril ventured to the USA where he later held the position of chef de cuisine at award-winning Peninsula Chicago’s restaurant, The Lobby.
Describe your restaurant in one sentence…
The ultimate destination in dining and lounging, Pearls & Caviar is a stylish and eclectic Mediterranean seafood restaurant with an exquisite waterfront setting offering stunning views of Sheikh Zayed Grand Mosque. The dress code is smart casual.
Open daily 7pm-11.30pm. Near The Villas by Shangri-La, Qaryat Al Beri, Bain Al Jessrain, www.shangri-la.com (02 509 8888).
