Maple syrup

12 April 2019
12 April 2019
Photo Benoît Linero

Roasted Scallops

By Christophe Aribert

Ingredients

  • SCALLOPS – 16 scallops, cereal mixture (millet, sesame seeds, poppy seeds)
  • GARNISH – 1 black radish, 3 salsify, 3 mint leaves, 10g pine nuts, lemongrass, fresh ginger
  • MAPLE-YUZU SAUCE – 15cl yuzu juice, 15cl Escuminac Maple syrup
  • FINISH WITH – Olive oil, smoked salt, fleur de sel.

Preparation

  1. 1.SCALLOPS – Coat one side only of the scallops with the cereal mix.
  2. 2.GARNISH – Make a julienne of black radish, with a mandolin slicer, thinly slice the peeled salsify. Add a touch of chopped lemongrass, grated ginger and chopped mint, then toasted pine nuts.
  3. 3.MAPLE-YUZU SAUCE – Mix the Escuminac Maple Syrup with the yuzu juice.
  4. 4.PRESENTATION & FINISHING TOUCHES – Grill the side with the cereal coating, then turn over. Season with fleur de sel and smoked salt. Cook in a 180 °C oven for a few seconds. Season the salsify and black radish with olive oil and dress.

*Blog of Christophe Aribert


*Please note that due to COVID19, delivery times may take longer than usual and stock availability is reduced in some countries. We are working on restocking as soon as possible. Thank you for your understanding*

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