Roasted Scallops

Created by Christophe Aribert

INGEDIENTS

(Serves 4)

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.

 

METHOD

/01. SCALLOPS – Coat one side only of the scallops with the cereal mix.

 

/02. 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.

 

/03. MAPLE-YUZU SAUCE – Mix the ESCUMINAC Maple Syrup with the yuzu juice.

 

/04. 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.

 

*The blog of Christophe Aribert wwwchristophearibert.com

Photo Benoît Linero www.benoitlinero.com