Scallop Crudo with Broccoli Rape Purée and Caviar
- 8 scallops, shelled, frills reserved
- 1 lemon
- 3 heads broccoli rape
- 5 1/4 ounces imperial Iranian ossetra caviar (150 g)
- extra virgin olive oil
- 1 1/4 cups whipping cream (30 cl)
- 1 1/4 cups white wine (30 cl)
- 5 1/4 ounces shallots (150 g)
- 1 celery rib
- 1/2 carrot
- 1 sprig wild fennel
- 4 basil leaves
- 3 spring onions
- 1 lemon
- 2 1/2 teaspoons white peppercorns (10 g)
- 10 coriander seeds
- 1 dash Tabasco sauce
- 7 ounces crème fraîche (200 g)
- fleur de sel
- olive oil
Step 1: Scallops
Slice the scallops into thin strips, and lay on a dish. Marinate in the lemon juice for a few minutes.
Step 2: Scallop Nage
Sweat the scallop frills in a frying pan in some olive oil so that they give off their excess water.
Heat some olive oil in a cast iron pot, and soften the minced shallots. Add the drained scallop frills, then deglaze with white wine. Reduce by half, add the whipping cream, cover and cook over a low heat until the desired consistency has been reached. Drain in a colander, place the pepper and coriander in the cream to infuse, and set aside.
Dice the aromatics into a mirepoix, and sweat in a saucepan along with the lemon, peeled completely diced into a mirepoix.
Add the cream base and infuse on the edge of the range for 15 minutes, then filter through cheesecloth, and chill on ice.
To finish, add the crème fraîche, the Tabasco sauce, and a dash of lemon juice to the nage. Season to taste and chill until ready to serve.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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