Scallops with Herring Vinaigrette, Haddock Foam Recipe

Ingredients:

• 12 large scallops, cleaned and patted dry
• 4 smoked herring fillets, roughly chopped
• 1 red onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup white balsamic vinegar
• 1/4 cup olive oil
• 1 tsp Dijon mustard
• 1 lemon, juiced and zested
• 1 cup fish stock
• 1/2 cup heavy cream
• 2 tbsp butter
• 1 tbsp smoked paprika
• Salt and pepper to taste

Instructions:

For the Herring Vinaigrette:

1. In a small pan, combine the red onion, garlic, herring fillets, white balsamic vinegar, olive oil, Dijon mustard, lemon juice, and half of the lemon zest.
2. Cook over medium heat until everything has softened and the herring has broken down somewhat, about 10 minutes.
3. Pour everything into a blender or food processor and blend until smooth. Add salt and pepper to taste.

For the Haddock Foam:

1. In a medium saucepan, combine the fish stock, heavy cream, and butter over medium heat.
2. Cook, stirring occasionally, until the mixture has reduced by half, about 15-20 minutes.
3. Pour the mixture into a blender and blend on high until frothy.
4. Add the smoked paprika and puree again to emulsify.

For the Scallops:

1. Season the scallops with a little salt and pepper on both sides.
2. Heat a little oil in a large pan and sauté the scallops until golden and cooked through, about 3-4 minutes on each side.

Serving Suggestions:

Arrange the scallops on each plate. Drizzle the herring vinaigrette around the scallops, and top with the haddock foam. Garnish with the remaining lemon zest. Serve immediately.

Verdict:

This dish is a perfect combination of flavors and textures. The sweetness of the scallops pairs wonderfully with the smoky, salty herring vinaigrette, while the haddock foam adds a light and airy touch to the dish. This recipe is sure to impress any seafood lover.