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Citrus-marinated scallops with cauliflower and hazelnut |

Fish, Seafood & Shellfish

A tasty, gourmet starter featuring thin slices of scallop marinated in a lemon vinaigrette, cauliflower mousse, lime supremes and hazelnuts.

Note

The freshness of the scallops is very important in this recipe, so be sure to keep them fresh until the last minute.

Ingredients

Recipe for 4 portions

Scallops

240 Gr

Giant scallop (u10)

40 Ml

Olive oil

20 Ml

Lemon juice

Cauliflower

150 Gr

Cauliflower

50 Gr

Onion

10 Gr

Hazelnuts

100 Ml

Vegetable stock

50 Ml

35% whipping cream

Toppings

75 Gr

Cauliflower

40 Gr

Hazelnuts

1 Unit(s)

Lime

Preparation time: 40 min

Preheat your oven at 400 °F

Setting up

Thinly slice the scallops. Make a vinaigrette with the lemon juice and olive oil.

Roast the hazelnuts in a hot oven for 5 minutes.

Chop the onion and the cauliflower for the mousse and hazelnuts. Cut the cauliflower into shavings for the finishing touch, and remove the lime segments and dice them.
Cauliflower

In a saucepan, roast the hazelnuts in olive oil. Once well roasted, add the chopped onion and cauliflower, then sweat. Add the vegetable stock and cream and simmer for 10 minutes. Blend, strain and pour into a siphon with two cartridges. Leave at room temperature.
On the plate

On a flat plate, arrange the scallop slices, drizzle with vinaigrette and lime brunoise.
Season with fleur de sel and pepper, add the cauliflower siphon in the center and finish with cauliflower shavings, roasted hazelnuts and a drizzle of olive oil.