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
Ingredients
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- 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
- vacuum bag
- sauté pan
- mixer / blender
- baking paper
- oven
Materials
- vacuum bag
- sauté pan
- mixer / blender
- baking paper
- oven
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
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Scallop Tartare, Corn and Coffee Cream
- 60 min.
- Difficult
Materials
- vacuum bag
- sauté pan
- mixer / blender
- baking paper
- oven
Recommended Nespresso coffees
Ingredients
- 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
Inspirations
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