Category: Starter
Ingredients for 1 portion:
- 4 royal scallops
- 1 small turnip
- 5 gr. Seaweed bacon
- 1 gr. dulce powder
- 3 gr. sepia
- 130 gr. artichoke cream
- 100 ml framboise vinegar
- 100 ml olive oil
- 200 ml water
- 10 ml lemon juice
- 60 gr. sugar
- 8 gr. salt
- 3 ge. Season pepper seaweed lemon
- 12 gr.rose wine gelatin Pasito
- 5 gr. crispy rice flakes with blackberry
- 10 gr raspberry mustard
- mustard leaves & germs for the decoration
Preparation time: 40 minutes & Execution time: 7 minutes
Instructions:
For the scallops:
Add in a non-stick pan(30-35 cm) 20 ml olive oil in a moderate heat.
Powder the scallops with season pepper seaweed lemon and add them in the dish when the olive oil starts smoking.
Saute each side for 1.5 to 2 minutes and try to keep distances between the scallops in the pan.
When they acquire the desirable crust, remove them and season them with salt& dulce powder.
For the artichoke cream:
Add in a blender 120 gr artichoke cream, lemon juice and sepia.
Blend them for about 2 to 3 minutes.
Add 80 ml olive oil and blend them for half a minute.
For the pickled turnip:
Clean the turnip and in a mandoline cut it along in thin slices and then in thin stripes.
For the pickled juice:
Add water in a pot and let it reach a boiling level.
Add in a bowl the framboise vinegar, sugar, salt and mix them.
Add in the mixture the hot water and mix them until the sugar and the salt is dissolved.
Pour the hot liquid in the turnip.
Once it is cooled down, it is ready.
If it stays one more day, it is even better.
It can be kept for 2 weeks.
For the crispy seaweed bacon:
Preheat the oven in 150 degrees.
Put a brown paper in the baking pan and bake the seaweed bacon for 2o minutes.
Decoration:
Put 10gr artichoke on the left side of the dish and use a spatula to draw lines parallel to the lines of the dish.
Put the scallops in a cross shape with a distance.
Next to every scallop add a buch of pickled turnip and crispy rice flakes.
On the top of every scallop add the Passito gelatin wine.
In 3 parts of the dish, add raspberry mustard and somwhere in the middle the crispy seaweed bacon.
Decorate with germs and mustard leaves.
Enjoy your meal…
Special credits to Mangiare Gastro Bar for their hospitality.
Chef: Aggelos Rimadis
“Cooking without boarders”
I was born, live & work in Thessaloniki….
I have been working since 1999 having “La pasteria” as my starting point and then “Hyatt Regency Casino”, “The Met hotel”, “7 Seas”, “Μiraggio hotel”, “Αficionados” and now”Μangiare gastro bar”
Worried, imaginative, tireless
