Scallop Tartare, Corn and Coffee Cream

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

Icon - Inspiration - Chef Icon - Inspiration - Milk
Icon - Time 60 min. Icon - Level 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

Let's make it!

  • 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

Picto - Capsule - Classic Original
Master Origin India 11 Chart - Intensity
Master Origin India 11 Chart - Intensity

Scallop Tartare, Corn and Coffee Cream

  • Icon - Time 60 min.
  • Icon - Level 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

Icon - Inspiration - Chef Icon - Inspiration - Milk

Let's make it!

  • 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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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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