One of our favourite moments at cliffside Croatian hotel Villa Dubrovnik was savouring a delicious dinner on the terrace as we gazed across the moonlit water to Dubrovnik’s majestic old town. In a bid to recreate it at home, we asked chef Giuseppe Somma to share the recipe for one of his favourite dishes: seared scallops with purple potato purée, purple potato chips, beet cream and asparagus cream. Now we just have to find a view that pretty…
For the purple potato purée
Ingredients:
- 300g peeled purple potatoes
- 10g salt
- 100g butter
- 40g extra virgin olive oil
- 50ml milk
- Peel of 2 lemons
Method:
- Peel the potatoes and boil in water until they are cooked
- Once cooked, drain them and push through a sieve
- Boil the milk and lemon together in a pan
- Add the milk mixture to the potato purée and stir in the cold butter and olive oil. Season with salt
For the purple potato chips
Ingredients:
- 100g peeled purple potatoes
Method:
- Boil the potatoes until soft
- Put them in the freezer until solid
- Finely grate the potato onto baking paper and cook at 100°C for 1 hour
For the beet cream
Ingredients:
- 2 square beets
Method:
- Boil the beets in water until tender
- Blitz them in a mixer
- Emulsify with a small amount of vegetable stock, extra virgin olive oil, salt and pepper
For the asparagus cream
Ingredients:
- 1 green asparagus, cut in half
Method:
- Boil the asparagus in salted water
- Blend in a mixer with a little of the cooking water, salt and pepper, and 3-4 spinach leaves
- Emulsify with extra virgin olive oil
Scallops
Ingredients:
- 3 scallops
- Oil
- Salt
- Pepper
Method:
- Sear the scallops in a hot pan with a little oil, salt and pepper
Assemble all of the elements together on a plate and enjoy!
