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Seared Scallop with Compressed Apple and Celeriac Custard
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Seared Scallop with Compressed Apple and Celeriac Custard

1 h 30Pour 4Nutri-Score C€€€
par @the_boujee.foodie8 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • scallops (large, roe removed, patted dry)Poissons12 morceaux
  • orange juice (freshly squeezed)Boissons120 ml
  • yuzu juice (fresh or bottled)Boissons40 ml
  • soy sauceÉpicerie40 ml
  • mirinÉpicerie20 ml
  • dashiÉpicerie100 ml
  • apple (green, peeled and finely diced)Fruits et légumes2 morceaux
  • celeriac (peeled and cubed)Fruits et légumes400 g
  • creamProduits laitiers200 ml
  • butter (for the custard and for searing)Produits laitiers60 g
  • egg yolksProduits laitiers3 morceaux
  • agar agarÉpicerie4 g
  • caviar (chilled)Poissons30 g
  • walnuts (toasted and crushed)Fruits à coque et graines40 g
  • chives (finely chopped)Fruits et légumes10 g
  • micro kaleFruits et légumes20 g
  • micro radishFruits et légumes20 g
  • yellow edible petalsFruits et légumes10 g
  • olive oilÉpicerie20 ml
  • saltÉpices5 g

par portion

Nutrition

406kcal

Glucides
20 g
Protéines
16 g
Lipides
30 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Casserole
  • Poêle
  • Blender
  • Tamis
  • Saladier
  • Ramequin ×4
  • Thermomètre de cuisine
  • vacuum sealer

pas à pas

Préparation

  1. Make the warm ponzu

    • Combine the orange juice, yuzu juice, soy sauce, mirin and dashi in a saucepan.
    • Warm gently over low heat and keep warm without boiling.
    Étape 1

  2. Compress the apple salad

    • Toss the diced apple with a little yuzu juice and olive oil.
    • Vacuum seal the apple and chill to compress, then keep cold.
    Étape 2

  3. Make the celeriac custard

    • Simmer the celeriac in the cream until completely tender.
    • Blend with the egg yolks and butter until silky, then pass through a sieve.
    • Pour into ramekins and bake in a water bath until just set.
    Étape 3

  4. Make the yuzu and apple pearls

    • Warm the yuzu and apple juices with the agar agar and dissolve fully.
    • Drop the mixture into cold oil to form pearls, then drain and chill.
    Étape 4

  5. Toast the walnuts

    • Toast the crushed walnuts in a dry pan until crunchy and golden.
    Étape 5

  6. Sear the scallops

    • Season the scallops and sear in a hot pan with butter until deeply golden on one side.
    • Turn and cook briefly so the centre stays tender.
    Étape 6

  7. Plate the dish

    • Spoon the warm celeriac custard onto each plate and pour over the warm ponzu.
    • Add the cold compressed apple salad, the scallop and a spoon of caviar.
    • Finish with the yuzu and apple pearls, toasted walnut, chive, micro kale, micro radish and edible petals.
    Étape 7
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