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ESPRESSO COLLECTION
SAVOURY
x 4
Diffi culty
20 min.
20 min.
Ingredients
16 scallops 1 celeriac
1 shallot 2 vanilla pods
2 x 30 ml ristretti 1 knob of butter
1 cardamom pod (crushed)
2 tbsp double cream
150 ml fi sh stock 1 tbsp olive oil
150 ml single cream
Salt and freshly-milled pepper
In a saucepan, sweat the chopped shallot. Deglaze with the ristretti. Add the
crushed cardamom pod and allow to reduce slowly. Moisten with the fi sh
stock and allow to reduce by half. Add the single cream and reduce until you
obtain a coating consistency. Sieve and adjust the seasoning.
Prepare the celeriac purée: in a small saucepan, warm the 2 tablespoons
of cream and the knob of butter. Infuse the split vanilla pods with the seeds
scraped out and added to the cream mixture. Cover with cling fi lm to ensure
an air-tight seal.
Peel the celeriac, cut it into pieces and cook in a saucepan of salted water.
Drain well and dry over the heat if necessary. Then reduce it to a purée
using a blender. Add the butter and the vanilla fl avoured cream, and adjust
the seasoning.
Put the scallops onto a skewer, season and cook in a frying pan for 2 minutes
on each side with a drizzle of olive oil.
Use a pastry cutter to place a neat portion of purée in the middle of each
plate. Place the scallop skewer on top and drizzle the coffee sauce around it.
Scallop skewers
with coffee sauce,
celeriac and vanilla puree