Serves 6
This beautiful dish has clean lines: black squid ink against the white flesh of scallops and halibut. When hand harvested diver scallops are in season, we fly them in, still in their shells, packed in seaweed. The scallops are simply seasoned and seared. Halibut is gently poached in oil and dressed with lemon. Crispy tangles of celery root are served on top of the fish, and leeks provide aromatic depth as both a confit and a puree. This dish is not that technique-driven, but its simplicity makes a stunning presentation.
15 grams canola oil
275 grams leeks, cleaned and sliced
550 grams russet potatoes, peeled and diced
1000 grams water
100 grams heavy cream
50 grams unsalted butter, room temperature
4.5 grams salt
3 grams squid ink
150 grams leeks, cleaned and sliced
2 grams salt
300 grams canola oil
Canola oil for frying
250 grams celery root, peeled and spiral cut
5 grams squid ink
Salt for seasoning
6 U-10 diver scallops, in their shells
Salt for seasoning
15 grams canola oil
60 grams unsalted butter, room temperature
6 garlic cloves, sliced
1 shallot, sliced
Juice of 1 lemon
1700 grams (2 quarts) canola oil
100 grams olive oil
120 grams halibut fillet, skinned
5 grams salt
Juice of 1 lemon
Salt for plating
Spiralizer or spiral cutter
Put the canola oil in a medium saucepot set over medium-low heat. When the oil is hot, add the leeks and potatoes and cook for 2 minutes, stirring occasionally. Add the water, increase the heat to medium-high, and bring to a boil. Reduce the heat to maintain a simmer and cook for 20 minutes, until the potatoes are tender.
Transfer the mixture to a blender, add the butter and cream, and puree for 15 to 30 seconds, until smooth. Season with salt and divide the puree in half. Put the Potato Leek Puree in 2 small saucepots. Add the squid ink to 1 pot and keep both warm until ready to plate.
Put the sliced leeks and salt in a small saucepot and stir to blend. Let them sit for 10 minutes to soften and then cover with the canola oil. Set over medium-low heat, bring to a simmer, and then remove from the heat. Cover and let the leeks sit for 30 minutes to finish cooking. Keep warm until ready to serve.
Preheat a deep fat fryer or pot of oil on the stove to 300°F.
Use a spiral cutter to cut the celery root into long strands. Divide the celery root into 2 piles, and place each pile in a separate bowl. Add the squid ink to one bowl and mix it into the celery root. Line a sheet pan with paper towels. Fry the plain celery root first, for 20 to 30 seconds, until crisp and golden brown, and transfer to one side of the prepared sheet pan. Then fry the second batch in the same manner, putting the black celery root on the other side of the sheet pan to drain and cool. Season all of the fried celery root lightly with salt.
Line a plate with paper towels. Remove the scallops from their shells and reserve the scallops and shells. Remove the pink roe and rinse the scallops under cold water. Pat them dry and season lightly with salt. Put the canola oil in a large sauté pan set over medium-high heat. When the oil is hot and has just begun to smoke, sear the scallops for 2 minutes, until the bottoms are a deep golden brown. Use a large spoon to flip over the scallops, add the butter, garlic, and shallot, and baste the scallops for 2 more minutes. Remove the scallops from the pan and put them on the prepared plate. Let the scallops rest for 5 minutes, slice each one crosswise into 5 pieces, and season with lemon juice.
Put the canola and olive oils in a medium saucepot, large enough to hold the halibut in a single layer, and set over low heat. Bring the oil to 120°F. While the oil is heating, season the halibut with salt and let it sit for 10 minutes. When the oil is hot, slide the halibut into the pot, and cook for 7 minutes. Set a wire rack over a sheet pan. Remove the cooked halibut from the oil and set it on the rack to drain, then season with lemon juice and keep warm.
Wet the salt with water so that it resembles wet sand and use about a tablespoon as a base for the shell on each plate. Holding the narrow end, dip 1 half of 1 scallop shell in the squid ink–flavored Potato Leek Puree. Put the shell on top of the salt. Place 1 sliced scallop in each shell, then top with 5 grams of white Crispy Celery Root. On the other side of the plate, dollop 20 grams of white Potato Leek Puree and top with 15 grams of Leek Confit. Put 1 portion of cooked halibut on top of the leeks. Top with 5 grams of squid ink–flavored Crispy Celery Root. Repeat with the 5 remaining plates and serve immediately.