Parmesan Shell With Pan Braised Scallops And Ganda Ham On A Bed Of Leeks

Directions

1. Heat nonstick frying pan over low heat
2. Grate Parmesan cheese into frying pan, forming a 5-6 cm diameter disc. Cover center of disc solidly to a thickness of 1-2 mm while making it irregular on the side, to make it lacy
3. Allow to heat for 3-4 min. Shake the pan; the shell is ready when no more
4. Parmesan shreds are moving in the pan.
5. Remove pan from fire and cold 1 minutes.
6. Briefly run spatula around pan to unstick shell
7. Handle gently and cold on a bottle to give it its curved shape.
8. Repeat operation for each shell
9. Open and clean your scallops by debearding and cutting.
10. Separate scallop meat from roe.
11. Cut Ganda ham into long strips, approx. 8 cm by 1.5 cm.
12. Wrap strips around scallops and hold in place with a toothpick through the scallop meat and ham
13. Heat frying pan without grease over high heat.
14. As soon as frying pan is sizzling warm, fry scallop meat wrapped in ham for no more than 40 seconds on each side
15. Remove pan from heat and keep hot
16. Clean and cut leek to obtain 5 cm of white and 5 cm of green.
17. Thinly slice into julienne strips 1 to 2 mm thick.
18. Tie julienne-cut leeks into small bundles
19. Boil salted water in large saucepan
20. Plunge bundles of leeks in water boiling for 1 minutes, just long sufficient to blanch.
21. Drain bundles on absorbent paper.
22. Set aside and keep hot
23. Blend 2 scallop roes finely
24. Mix scallop roe purée with Large eggs, white wine and tomato paste.
25. Salt and pepper
26. Pour mix in recipient in double boiler at 140-160 ºF (60-70 °C)
27. Beat with whisk for 10 to 15 minutes, long sufficient for mix to become hot and frothy.
28. Place a Parmesan shell on a heated plate
29. Place a bed of leeks in the hollow of each shell mixing the white and green leek shreds
30. Coat bed of leeks with tbsp of scallop roe zabaglione
31. Lay fried ham-wrapped scallop on top and remove toothpick
32. Sprinkle scallop with fleur de sel and add in a few turns of the peppermill to the finished dish.
33. Serve warm