scallop
- 1 scallop
- 3 decana pear
- 2 stems kinome
Scallop and whiskey
Ingredients
whiskey sabayon
- 150g egg yolks
- 150g brown butter
- 90g cream
- 24g minus 8 white verjus
- salt (to taste)
- lemon juice and zest (to taste)
Method
scallop
Oil and season the scallop with blackthorn salt, cook scallop directly on burning whiskey barrel.
whiskey sabayon
Whisk the vinegar and yolks over a bain marie to reach a ribbon affect at 60c. remove from the heat and gradually whisk in brown butter. add the juice and whiskey last. season with salt.
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