- Miso Crème fraiche:
- 200g crème fraiche
- 10g lime juice
- 5g sesame oil
- 75g Miso
- 125g Piquilo pepper
- Pickled celery:
- 1 Head of celery
- 25ml White wine vinegar
- 25ml Chardonnay vinegar
- 150ml Olive oil
- Scallop marinade:
- 125g Water
- 125g Sugar
- 100g bonito flakes
- 3 limes, juice & zest
- 250g rice wine vinegar
- 100ml White wine vinegar
- 4g sesame oil
- 50g soy sauce
- 100ml Olive oil
- Bass Roe Taramasalata:
- 500g smoked bass roe
- 1lt Vegetable oil
- Water
- 2 cloves garlic, crushed
- Salt
- Lemon juice
Scallop, celery, pepper and roe
Mark Froydenlund
20th May 2015
Scallop, celery, pepper and roe
Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Scallop recipe with celery, pepper and roe recipe a try yourself?
Ingredients
Method
Miso Crème fraiche:
Puree the peppers in a thermo mix, in a pan reduce until thick.
Chill
Mix together all the ingredients, hang in muslin and leave in the fridge over night until thick.
Pickled celery:
Break down the head of celery and select the middle stems which have the best shape.
Peal and remove the fibres.
Whisk the oil and vinegar together and vac pac with the celery.
Leave for 1 hr before slicing.
Scallop marinade:
Soak the bonito with the lime juice, water and sugar, leave to infuse for 30 minutes.
Pass through a chinois and squeeze out as much liquid as possible.
Add the lime zest and remaining ingredients.
Dice the scallops and marinate, season just before serving.
Bass Roe Taramasalata:
Scrape the flesh from the bass roe and place in the kitchen aid.
Using the whisk attachment, whisk the roe and garlic and add oil and warm water alternately until the desired consistency is reached.
Add lemon juice and seasoning to taste.
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