Scallops and beetroot

Paul Cunliffe

Paul Cunliffe

24th January 2012
Paul Cunliffe

Scallops and beetroot

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Seared scallops recipe with beetroot gelee, remoulade, radish, pinenuts and horseradish recipe a try yourself?

Ingredients

  • 2.5 king scallops
  • Raw purple beetroot
  • Horseradish fresh
  • Milk
  • Fish stock
  • Soya lecithin
  • Agar agar
  • Natural yogurt
  • Lemon
  • Lime
  • Flat leaf parsley
  • Chives
  • Pine nuts

Method

FOAM half milk half fish stox warm season and add lecithin, blend to foam
GELEE juice and pass raw beet juice add 0.9g agar to 100ml of liquid boil fir 5 min pour onto lined tray leave at room temp to set
REMOULADE grate raw beetroot bind with yogurt add chopped herbs, lemon, lime and mustard to taste
PINE NUTS toast and roughly chop sprinkle over
RADISH thinly slice on a mandoline
GARNISH with micro herbs of choice like amaranth would go well

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