SCALLOPS WITH PRUNIER ST. JAMES CAVIAR, BROCCOLO AND CAULIFLOWER

02/11/2015

Ingredients:

30 g of Prunier St. James caviar

5 scallops (coral removed) (approx. 160 g)

60 g broccoli

60 g cauliflower

50 g purslane

15 g white balsamic cream

10 ml olive oil

4 roasted pecan kernels

1 stalk of chives

Espelette chilli pepper

Fleur de sel

Fine salt

Ground white pepper

 

1. Grate the cauliflower and broccoli heads – Keep cool. Roast the pecan nuts and lightly crush them. Remove the coral and muscle and wash the scallops. Place on absorbent paper. Place in the freezer for 30 minutes.

2. Mix the two grated ingredients (broccoli/cauliflower) in a bowl and add the crushed pecan nuts, chives, white balsamic cream, olive oil, salt and ground white pepper. Make a circle of purslane leaves on the serving plate. Place a cooking ring on the plate. Make a bed of grated broccoli and cauliflower inside the ring.

3. Cut the scallops into strips. Arrange them in a fan shape on the grated broccoli and cauliflower.

4. Season the scallops with fleur de sel, olive oil, Espelette chilli pepper and ground black pepper.

5. Remove the cooking ring. Carefully place the quenelle of Prunier St. James caviar in the centre of the scallops.

 

WINE PAIRING SUGGESTIONS :
Caviar House Champagne Brut Rosé, a structured wine which lingers on the palate, complementing the elegant St. James caviar.

 

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