Chefs' Corner

Capital Club Dubai chef Yoann Grillet.

For me, the following recipe is a great example of this.

Pan-fried scallops with Kenya bean tower and crustacean dressing

[Serves two]

INGREDIENTS:

Fresh scallops in shell — 6pcs 

Clams — 6pcs
Onion — 50gr
White wine — 10cl

Carrots — 5pcs
White onion — 2pcs
Star anis — 3pcs
Chicken stock — 300cl
Salt/pepper — [as required]

Kenya beans — 500gr
Chives — 1 bunch
Balsamic dressing — [as required]

Cray fish head — 500gr
White onion — 50gr
Celeriac — 25gr
Celery sticks — 25gr
Carrot — 50gr
Tomatoes — 100gr
Chicken stock — 500cl
Brandy — 10cl   
White wine — 20cl

Sakura mix — [as required]
Mix leaves salad — [as required]

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METHOD:

Scallops:

• Remove the meat from the shell and clean it.
• Keep it in the fridge and cook it à la minute.

Carrot mousseline:

• Clean and chop the carrot and onion.
• Cook the onion slowly with olive oil, butter, salt and pepper.
• Add the carrot, star anis and chicken stock.
• Cook for 20 minutes and blend it, having removed the star anis.
• Keep refrigerated.

Clams:

• Clean the onion and clams.
• Chop the onion and cook it slowly.
• Add the clams and deglazed with white wine.
• Cook until the clams are open.

Kenya bean tower:

• Clean the beans and blanche them in salted water for six minutes, to keep them crunchy.
• Also blanche the chives in the same water for few seconds.
• When the beans are cold, with the help of a round mould, start to make your tower.
• Finish it with the chives.

Cray fish juice:

• Give colouration to the crayfish head with olive oil, garlic thyme and butter.
• Add the cleaned and chopped vegetables.
• After 15 minutes, when your crayfish and vegetables are caramelized, deglaze with brandy and white wine, reduce it little bit and add the chicken stock with the diced of tomato.
• Cook for 45 minutes and then strain it.
• After the juice has cooled, reduce it to required consistency.
• When chilled, add some balsamic vinegar and hazelnut oil.

FACT FILE:

Yoann Grillet joined the Capital Club in Dubai in December 2008 as Chef de Cuisine in the Signature Kitchen, and is responsible for overseeing the Club’s busy fine dining operations on a day-to-day basis.

Officially launched in Dubai in April 2008, the Capital Club is a premier private business club exclusively designed to meet the demands of the top-tier clientele from the worlds of business, finance and government. 
 
 

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