Scallop
- one scallop per portion
- butter and garlic (for roasting)
Hand-dived scallop, citrus beurre blanc and Kristal caviar
Jean-Philippe Blondet
31st July 2025
Hand-dived scallop, citrus beurre blanc and Kristal caviar
120 min
On the menu at Alain Ducasse at The Dorchester
Ingredients
Condiment (in the shell, beneath the scallop)
- 100g Greek yogurt
- 20g Caviar préssé
- Lemon zest
- Salt
- Espelette pepper
- 20g Lemon caviar
Beurre blanc
- 40 scallop skirts
- 200g shallots
- 10g black peppercorns
- 3 lemon skins
- 50ml white wine
- 100ml cream
- 600g butter
- Lemon juice
- Salt
- Lemon caviar
- Sorrel leaves
Garnish (on top of the scallop)
- Lemon julienne confit
- Oyster leaves, julienne
- Nori, julienne
- Fennel flowers
Cassolette Assembly
- Lemon caviar
- Diced sorrel leaves
- Beurre blanc
- Lemon juice
- A little butter from cooking the scallops
assembly
- Seaweed
- Dry ice
- Scallop shells
Method
Scallop Preparation
String the scallop at the bottom.
At the flat part of the scallop, slice perpendicularly into 0.5 cm thickness.
Turn the scallop and slice again to create small cubes.
Once cubed, string the scallop again at the top to keep it tight.
Season with salt and snack on the plancha.
Roast in butter and garlic, remove the string, and serve.
Beurre blanc
Sweat the shallots very slowly in olive oil with a lid.
Add scallop skirts, black peppercorn, and lemon skin.
Deglaze with white wine, reduce, then deglaze again with scallop skirt juice and reduce further.
Add cream and reduce by half.
On the corner of the stove, add cold butter in pieces and emulsify slowly at low temperature.
When sending the sauce, season with lemon juice and salt.
Plating
Pour hot seawater (water, salt, seaweed, lemon skin) over dry ice in front of the guest to create smoke.
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