Exotic scallops with creamy sauce
Servings
4
servingsPrep time
5
minutesCooking time
20
minutesZutaten
4 scallops
1 celery
2 organic lemons
1 piece of turmeric
1 piece of ginger
4 drops of vanilla extract
1/2 tonka bean
1/2 liter coconut milk
Black salt
Anweisungen
- Peel the zest from the lemon (do not grate) with the coconut milk, vanilla extract, turmeric slices, ginger pieces & tonka bean and bring to a simmer on medium heat.
- Peel the celery and cut out round shapes like the scallops. Add celery to the pot and cook in the coconut milk.
- Sear the mussels on the hot grill (pan) for about a minute on each side and keep warm
- Put the lemon juice through a sieve into a cream siphon and draw it up with 2 cartridges. – careful siphon gets hot –
- Place the resulting lemon-vanilla foam on the plate, insert the mussels and add the celery. Garnish with cress. Add some of the black salt on top of the white scallops and celery.
- Add garnish to taste, like caviar or some vegetables.