Appetizer

Crispy Squid Ink Aligot with Charred Scallop & Calamansi-Brown Butter Emulsion

Name: Crispy Squid Ink Aligot with Charred Scallop & Calamansi-Brown Butter Emulsion
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 2 servings
Ingredients: 12 oz Yukon gold potatoes; 3 oz fresh mozzarella (or burrata), torn; 3 Tbsp squid ink; 1/4 cup whole milk, warmed; 2 Tbsp unsalted butter; Kosher salt and white pepper; 2 large diver scallops (4 oz each), patted dry; 1 tsp clarified butter; Maldon sea salt; 3 Tbsp unsalted butter (for emulsion); Juice of 1 calamansi (or 1/2 lime + small pinch fish sauce); 1/4 tsp Dijon mustard; 1 squid, cleaned (for skin crisp); 1 Tbsp neutral oil (for frying); Smoked sea salt; Fresh microgreens and edible flowers

Silky purée of potatoes and squid ink enriched with stretched mozzarella cheese (aligot-style), plated as a peak. Topped with a seared diver scallop, surrounded by a stunning calamansi-brown butter beurre blanc, and finished with crispy squid skin, smoked salt, and edible flowers.

949calper serving 31gprotein 52gcarbs 70gfat 25min prep 45min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this