Scallop tartare, cream of corn and coffee Scallop tartare, cream of corn and coffee Tender, coffee-marinated scallops perfectly paired with creamy sweet corn and wispy puffed crisps 0

Scallop tartare, cream of corn and coffee

Tender, coffee-marinated scallops perfectly paired with creamy sweet corn and wispy puffed crisps

Preparation (4 persons)

  • Remove the scallops, clean them, cut into 4 pieces and put in a vacuum bag with cold Indriya from India Grand Cru.
  • Vacuum seal them and marinate for 2 and a half hours.
  • In a sauté pan melt the butter and sauté the chopped onions, salt and add the corn kernels and moisten with milk and cream.
  • Cook over low heat for 15 minutes.
  • Put the mixture into a blender bowl and mix until you obtain a smooth cream.
  • Cook the polenta with 50ml of water on a low heat, stirring constantly for 20 minutes.
  • Remove from the heat and spread the polenta on a baking paper.
  • Put it into a dry heat oven at a temperature of 55° C for seven hours to dry thoroughly.
  • Remove from the oven and break the dried polenta crust into small pieces.
  • Fry in a bath of frying oil at 200° C until the polenta puffs up.

Finish:

  • Remove the scallops from the vacuum bag.
  • Place a tablespoon of cream corn and 4 pieces of St Jacques in a bowl.
  • Add the puffed polenta chips, the lyophilized corn and oxalis leaves.

Mauro Colagreco

Mauro Colagreco

Restaurant: Le Mirazur
1 1 17/20

http://www.mirazur.fr/

Characteristic

Difficult
Difficulty
Difficult
Preparation time
PT30M60 min.
Material
1 vacuum bag
1 sauté pan
1 mixer / blender
baking paper
1 oven

Ingredients

  • 4 large scallop pieces
  • 2 capsules of Indriya from India Grand Cru
  • 7 g of butter
  • 30 g of chopped white onion
  • 2 g of salt
  • 140 g of cooked corn kernels
  • 200 g of cream
  • 50 ml of milk
  • 9 g of polenta
  • 10 g of lyophilized corn
  • Oxalis leaves
  • 30 cl of crying oil
<em>Indriya <small>from India</small></em>
Indriya from India
Intensity : 10
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