Oceania’s Senior Executive Chef  Alban Gjoka

Here’s a recipe that’s great for company because it’s fabulous to look at – and we eat   with our eyes.

Scallops & Jamon Iberico over Tarbais Bean Cream                                                          
Makes 10 Appetizer servings
Ingredients:
20 Sea Scallops
Extra virgin Olive Oil
salt & pepper
10 slices very thin Iberico ham (or prosciutto), cut 1 inch wide
Mustard Cress or other microgreen for garnish

Tarbais Bean Cream:
1 cup Tarbais dry white beans (or other small white beans)
1 tablespoon extra virgin olive oil
1/4 cup diced carrots
1/4 cup diced onions
1/4 cup diced celeriac
3 cloves crushed garlic
1 sprig rosemary
4 tablespoons butter (brown butter)
1 tablespoon Xeres vinegar (sherry wine vinegar)
1 tablespoon extra virgin olive oil

Directions:
For the bean cream:
Plunge the white beans in cold water overnight.
Sweat the carrots, celeriac, onions and garlic in olive oil for 5 minutes.  Add the beans and rosemary sprig and bring to a simmer; skim the surface.  Cook covered for 1 hour.
Add the salt and finish cooking for 20 minutes, or until soft.  Check seasoning and reserve.  Keep 30 pieces of the nicest beans for presentation.
Make the brown butter and deglaze with the vinegar.  Blend the beans using the cooking juice to make a fine puree.  Add the brown butter and blend a little more.  Finish with 1 tablespoon olive oil.  Check seasonings and keep warm by covering with plastic wrap.
For the scallops:
Season the scallops and grill on both sides.  Wrap each scallop with a slice of the ham.  Drain the scallops on paper towels.
Spoon the warm bean cream on the plate.  Place a scallop on the bean cream.  Season the reserved cooked beans with balsamic vinegar and olive oil.  Top the scallops with mustard cress and finish with cooked beans.

A delicious gift for any occasion – Anniversaries, Birthdays, Holidays, or just to say Thank You, is a Gift Certificate from these great Cape Cod Restaurants.  https://www.capecodrestaurants.com/info/gift_certificates.php