Wheeler’s restaurant in DIFC is renowned among many things for its seafood. In particular, its scallops with apple and beef bacon are fast becoming as famous as the venue’s founder, Marco Pierre White. Make it yourself and find out why…
INGREDIENTS Serves 4
- 12 king scallops
- 20g chanterelle mushrooms
- 1 lemon
- 50g butter
- 1 granny smith apple
- Olive oil
- Micro leaves for garnish
- 50g maple brown butter
- 100g bacon, chopped
For the brown butter-maple vinaigrette
- 50ml apple cider vinegar
- 30g pommery mustard
- 100ml Olive oil
- 100ml Nut brown butter, room temperature
- 50g maple syrup
- 20g Dijon mustard
METHOD
Make the vinaigrette first by placing the mustards, butter and maple syrup in a blender, slowly blend together on a low speed to form a thicken substance. Slowly trickle in the oil and vinegar being careful not to split it, check the seasoning, decant and chill.
Peel and dice the apple, gently toss in olive oil and juice from half the lemon.
In a nonstick pan cook the bacon over a medium heat tossing regularly, when crispy remove from the pan and drain on kitchen towel.
Heat a cast iron pan until nearly smoking and coat the base of the pan with olive oil.
Dry and Season the scallops with cracked white pepper & salt, place in the pan and sear the scallops on one side until browned, turn scallops and add the mushrooms to the pan gently moving them around the scallops to brown and cook them.
When the scallops and mushrooms brown on all sides add a nob of butter to the pan and squeeze the lemon juice over the scallops.
Plate as shown.
Alternatively try the dish yourself at Wheeler’s, DIFC, (04) 3860899
