Crispy fleur de st jacques with lime
Savoury recipe
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SCALLOP TARTAR
Ingredients
- Frozen fruit purée 100% : Lime - 10 g
- St. Jacques shells - 60 g
- Meaux mustard - 10 g
- Shallot - 20 g
- Salt and pepper - QS
- Olive oil - 20g
Finely chop up the scallops using a knife. Add the olive oil, lime puree, incredibly finely cut shallot as well as coarse-grained mustard.
Whip up a little and season with salt, pepper. Put into an icing bag then place inhalf-moon shaped moulds of 2.5cm in diameter.
Set aside in the refrigerator and serve very chilled upon request.
In this step
Frozen fruit purées -
PRESENTATION
Spread creamy butter on a slice of crustless white bread, then flatten with a roller between two sheets of plastic.
Using a flower-shaped biscuit cutter of your choice, cut out the pieces of white bread and cook in the oven at 150°C. Set aside for a week at the most.
Depending on your needs, lay a half-moon of scallop tartar in the middle of the flower,pepper (with mill) right before serving.
