Exotic four

Category: Main Course

Preparation time: 40 minutes & Execution time: 10 minutes

Ingredients for 2 portions:

1. For the scallops
   • 8 items of Scallops
   • 2 tbsp of clarified butter
   • Fleur de sel
   • Timur berry
   • Mango vinegar
   • 1 gr. Saffron
   • Saffron thread
   • 200 ml. Dairy cream
2. For the parsnip puree
   • 3 items of parsnip
   • 80 ml. Dairy cream
   • 40 gr. Butter
   • 500 ml Milk
   • Salt & Pepper
3. For the chutney Chorizo
   • 250 gr. Chorizo cut into slices
     • 1 small onion cut into slices
     • 50 gr. Black sugar
     • 2 tbsp red wine vinegar
     • 2 spoonfuls of maple
     • Chili oil
     • 2 sticks of thyme
4. For the decoration
   • Yuzu pearls
   • Crispy kinoa
   • Black garlic crumble

Instructions:

1. For the scallops
   • Dry the scallops on a paper towel and add fleur de sel and Timur berry.
   • Put the butter in a pan and sauté for 2 minutes on each side on medium to high heat.
   • Deglaze with the mango vinegar and remove the scallops from the pan onto a plate.
   • Pour the cream into the pan, add the saffron and as soon as the cream boils, lower the heat until the sauce thickens. Add salt and pepper and taste.
2. For the parsnip puree:
   • Pour the milk and the parsnip into a saucepan and boil for 20 to 25 minutes until it becomes soft.
   • Strain and beat with a blender while adding the cream and the butter. Add salt and pepper.
3. For the Chutney
   • Sauté the chorizo in a pan, until it gets a golden color.
   • Take it out of the pan with a slotted spoon and leave it on a paper towel.
   • Sauté the onion in the pan with the oil from the chorizo and add the rest of the ingredients. Let it boil over low heat until it is caramelized.
   • Beat it slightly in the mixer for a better texture.
4. When serving, add the black garlic crumble, the yuzu pearls and the crispy quinoa.

Enjoy…
We would like to thank Sebriko restaurant for their hospitality.

Chef: George Makos