- For the Juice of Beta-carotene
- 250g Carrot Juice
- 50g Olive Oil
- 5g Sherry Vinegar
- 10g truffle juice
- 3g soy sauce
- 25g liquefied tomato
- Salt
- For the Beta-carotene Sheet
- 200g of Carrot Juice
- 3g Kappa
- For the Scallops
- 3 Scallops per person
- Glove of garlic
- Olive Oil
- Parsley
- Salt
- For the Salad and Vinaigrette
- 50g Peanut Oil
- 8g Sherry Vinegar
- 15g Truffle Oil
- 3g Sesame Oil
- red chard, tatsoi, arugula sprouts, mustard sprouts,
- shiso sprouts, purple shiso sprouts,
- salt, black pepper
Scallops with Beta-carotene
Elena Arzak
21st October 2013
Scallops with Beta-carotene
Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Scallops with Beta-carotene recipe a try yourself? By Ametsa with Arzak Instruction, Three-Michelin Star restaurant, Arzak, in the Basque region of northern Spain.
Ingredients
Method
Firstly, make the juice of Beta-carotene.
Reduce 100g of carrot juice then leave to cool
When the juice has cooled add all the remaining ingredients together cold
Season and set aside
Next, made the Beta-carotene sheet, which will wrap around the salad.
Mix both ingredients and boil then spread very thinly on to a tray, once it is gelled, cut in sheets of 12 x 12 cm. store them on parchment paper until use.
Prepare the vinaigrette for the salad- cold peanut oil, sesame seeds, vinegar, truffle juice, salt and pepper.
Finally, cook the scallops: Season the scallop with the garlic glove and a pinch of chopped parsley. Heat a pan with a dash of olive oil. When hot add the scallops and cook until lightly golden on each side- roughly a minute on each side. Be careful not to overcook!
Remove the scallops and rest for a minute whilst assembling the plate. Dress the salad with the dressing. Wrap this in the Beta-carotene sheet and plate up.
Serve the scallop next to the salad with a drizzle of the Beta-Carotene juice.
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