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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.
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 portionsScallops
Cauliflower
Toppings
- Salt and pepper
- Olive oil
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.
The freshness of the scallops is very important in this recipe, so be sure to keep them fresh until the last minute.
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Let yourself be drawn into your chef's world and create a delicious 3-course meal to wow your guests! A glass of bubbly on arrival!
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- Guinea fowl supreme, pomme paille, chanterelle, chard and truffle jus |
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L'ATELIER DU CHEF
Let yourself be drawn into your chef's world and create a delicious 3-course meal to wow your guests! A glass of bubbly on arrival!
- Citrus-marinated scallops with cauliflower and hazelnut |
- Guinea fowl supreme, pomme paille, chanterelle, chard and truffle jus |
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L'ATELIER DU CHEF
Let yourself be drawn into your chef's world and create a delicious 3-course meal to wow your guests! A glass of bubbly on arrival!
- Citrus-marinated scallops with cauliflower and hazelnut |
- Guinea fowl supreme, pomme paille, chanterelle, chard and truffle jus |
- Chocolate soufflé tartlet with pistachio ice cream |
CHIC MENU WITH WINE PAIRINGS
A 3 courses wine-paired menu, 3 glasses of wine included
- Citrus-marinated scallops with cauliflower and hazelnut |
- Guinea fowl supreme, pomme paille, chanterelle, chard and truffle jus |
- Chocolate soufflé tartlet with pistachio ice cream |
CHIC MENU WITH WINE PAIRINGS
A 3 courses wine-paired menu, 3 glasses of wine included
- Citrus-marinated scallops with cauliflower and hazelnut |
- Guinea fowl supreme, pomme paille, chanterelle, chard and truffle jus |
- Chocolate soufflé tartlet with pistachio ice cream |
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