Guest Chef recipes

Scallops with lobster oil,carrot puree & tricolour quinoa

Category: Main Dish

Ingredients for 1 portion:

  1. 4 items of big scallops
  2. 40 gr. sesame oil
  3. 100 gr. butter
  4. 3 slices of bacon
  5. 3 gr. Bacon flavour powder
  6. Salt&Pepper preferably
  7. Lobster oil preferably
  8. For the carrot puree :
    1. 300 gr. carrots
    2. ground ginger
    3. orange zest
    4. orange juice
    5. xanthan gum
  9. For the quinoa:
    1. 50 gr. Mix of quinoa
    2. 100 gr water
  10. For the sepia and beetroot Tuile:
    1. 15 gr sepia
    2. 15 gr beetroot
    3. 30 ml olive oil
    4. 20 gr flour
    5. 150 ml water
    6. Salt

Preparation time: 30 minutes preparation+10 minutes of instruction


  1. For the swallops:
    1. Add salt and pepper in the scallops and then saute them in a small pan.
    2. Add the butter and flip them until they are ready.
    3. 3-4 minutes are needed.Remove them and put them in a absorbent paper.
  2. For the carrot puree:
    1. Boil the carrots for about 10 minutes, until they get soft.
    2. Strain them, put them in the thermomix and mash them in the speed of 10 for 2 minutes.
    3. Add the ginger, the orange zest,the orange juice and the xanthan gum.
    4. Mash them again in the speed of 8 for 1 minute and the puree is ready.
  3.  For the quinoa:
    1. Rinse the  quinoa. Add water in a pot.
    2. Add the quinoa and let it boil, until all the water is absorbed.
  4.  For the powdered bacon:
    1. Dehydrate the slices of bacon. Put them in the thermomix in the speed of 10 until they become powder.
    2. Add  Bacon Flavour Powder and stir.
  5. For the sepia tuile:
    1. Put all the ingredients in the mixer, until they become homogenous.
    2. Add one spoonful in a small pan and let it bake.
    3. The same procedure applies to the beetroot tuile by adding the beetroot and not the sepia.
  6.  Final set-up
    1. Put the carrot puree and next to it a little bit of  quinoa.
    2. Then put the scallops.
    3. Add the powdered bacon and add some drops of lobster oil on the scallops.
    4. Decorate with small vegetables and the beetroot and  sepia tuile.

Enjoy your meal…
SpeciaL Credits to Azur sea food restaurant for their hospitality.

Chef: Manos Gotsoulias

In restaurants since 1999, from Rhodes up to Chalkidiki, with many in-between jobs in hotels and restaurants all over Greece.

From the summer of 2016 up to now in Azur Sea food restaurant, in Chalkidiki.

His motto: “Love for what you ‘ re doing, by selecting the correct raw materials.”