Scallop Tartare, Corn and Coffee Cream

Scallop Tartare, Corn and Coffee Cream

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

60 min. Difficult

Here is what you need

large scallop pieces
capsules of Master Origin 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

How to make !

Remove the scallops, clean them, cut into 4 pieces and put in a vacuum bag with cold Master Origin 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

Recommended Nespresso coffees

Master Origin India 11

Master Origin India 11

Discover more Nespresso coffees

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How to make !

Remove the scallops, clean them, cut into 4 pieces and put in a vacuum bag with cold Master Origin 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

Coffee and alcohol get along very well. However, to discover how, you need to be 18 or more

The abuse of alcohol is dangerous for your health. Consume with moderation.

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