Grilled scallops, kalamansi treat, green apple emulsion.

Savoury recipe
Marc de Passorio

Marc de Passorio

Chef
This gourmet, trained by Lucien Mongelli in the Reunion Island, concocts a cuisine which is flavoured with memories from all his travels. Produce from Provence also has a prominent place. Consequently...
  1. Treats

    Ingredients

    • Frozen fruit purée 100% : Kalamansi - 200g
    • Fresh liquid cream - 1l
    • Salt - 18g
    • Wasabi - 10g
    • Gelatin - 12 feuilles
    • Celery - 100g
    • Granny smith apple - 200g
    • Scallops - 30 p
    Blanch the celery with vinagered water (be careful, it needs to be crisp)
    Mix the cream with kalamansi puree, salt and wasabi then marinate the apple and celery brunoise for 1 hour.
    Drain then gel, mould into cutters, film and leave to set inthe refrigerator.

    In this step

  2. Apple emulsion

    Ingredients

    • Frozen fruit purée, sugar added : Green apple - 500g
    • Stock - 500g
    • Soy lecithin - 0,2/100g
    • Fresh Squeezed Lemon - pm
    • Manzana - pm
    • Salt - pm
    • Citric acid - pm
    Mix all the ingredients and add lecithin.
    Presentation: in a shot glass or in a platen depending on your wishes and inspiration.

    In this step

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