INGREDIENTS |
- 800g sea scallops
- 160g breadcrumbs
- 20g Dijon mustard
- 5g espelette pepper
- 20g chopped chives
- 100g butter
- 30ml lemon juice
- Half bunch of chopped parsley
- 5g chopped garlic
- 20g olive powder
- 50ml vegetable oil
- 40ml raspberry vinegar
- 25g Dijon mustard
- 50g fresh raspberry
- 300g celery branches
- 200g baby zucchini
- 100g Kenyan beans
- 50g shallot chopped
- 100ml olive oil
- Salt and black peppercorns
PREPARATION |
- Mix the breadcrumbs with the mustard, melted butter, lemon juice, chives, parsley, espelette, garlic, salt and pepper.
- Place the scallops in a shallow baking dish lined with parchment paper. Spread the breadcrumbs mixture completely over the scallops and bake for 10 mins.
- For the dressing, mix the vinegar, salt and pepper together until the salt is dissolved. Add the mustard, corn oil and fresh raspberry. Using a blender, mix well until you obtain a smooth and consistent dressing, then store in the fridge and stir well before using.
- Boil the water in a large pot, gently blanch the vegetables, cool then set aside.
- Using a large pan and over a medium heat, warm one spoon of olive oil, add the chopped shallots and gently fry for 5 minutes. Then add the cooked vegetables, season with salt and pepper and continue cooking for another 10 mins.
- Dress with the raspberry dressing on the plate and add the baked scallops in the middle. Garnish with black olive powder and finish with sautéed vegetables.