Roasted scallops, carrot puree with blood orange, lime butter and candied angelica with avruga
Savoury recipe-
Scallops
Ingredients
- Scallops - 30 pièces
- Salt and pepper - QS
Clean the scallops and dry them on kitchen roll. Seize them rapidly on both sides in olive oil in a non-stick pan. Season. -
Carrot puree with blood orange
Ingredients
- Frozen fruit purée 100% : Blood orange - QS
- Carrot - 500 g
- Potato - 100 g
- Butter - QS
- Salt and pepper - QS
Bring the blood orange puree to the boil with the salted water, then add the sliced carrots and potatoes. When cooked, drain, blend, add the butter, season with salt and pepper and check the consistency with the boiling cream. Set aside.In this step
Frozen fruit purées -
Lime butter and candied angelica with avruga
Ingredients
- Frozen fruit purée 100% : Lime - 50 g
- Shallot - 30 g
- Fish stock - 200 g
- Dry white wine - 100 g
- Crème fraîche - 150 g
- Butter - 120 g
- Candied angelica - QS
- caviar Avruga - QS
- Olive oil - QS
- Salt and pepper - QS
Chop the shallots and soften them in a pan with olive oil. Wet with white wine, reduce until dry, add the fish stock and reduce by half. Add cream and butter at the end of cooking, mix with the lime puree and add avruga eggs and the very finely chopped candied angelica. Check seasoning.In this step
Frozen fruit purées -
Filling
Ingredients
- Spinach - 400 g
- Salted butter - QS
Wilt the spinach leaves with the salted butter. Season with pepper and set aside. -
ASSEMBLING AND PRESENTATION
In a hollow dish, add two tablespoons of carrot puree with blood orange. Add the spinach to cover the puree then add 5 scallops. Pour the lime butter around the edge and place a few spinach leaves at the centre of the scallops. Serve immediately.