Ingredients:
Methods:
Tartar:
Pour 25 ml of lemon juice and 50 of ml green tea in a bowl; add 2 scallops and one apple both cut into julienne. Add 50 ml of finely chopped parsley and a shallot thinly sliced. Salt and pepper to taste. Refrigerate.
Pan cook:
Reduce to dry 250ml of white wine with 5 dry shallots finely chopped. Add 150 ml of cooking cream and 50 ml of green tea. Reduce to half or until thickness is reached. Add 50 ml of chopped parsley. Add salt and pepper to taste. Reserve.
Cut apple in thin slices and cook in 15 ml of butter and 10 ml of lemon juice, until tender. Reserve
In a pan, cook 4 scallops on both sides in 10 ml of vegetable oil, do not over cook. Reserve.
New cuisine style:
In a food processor mix 2 apples with 100 ml of green tea, 15 ml of lemon juice and 50 ml of parsley. Pour in a casserole and add agar-agar with a whisk. Bring to boiling and pour in strainer. Chill until set in a bowl with the sides high enough for the mixture to reach a thickness of 2 cm.
Cook 2 scallops in 100 ml of cooking cream, salt to taste. Liquefy all ingredients in a food processor and pass through thin strainer. Add cream (35%) then pour in a siphon. Insert a cartridge N20. Reserve 1 hour in refrigerator.
Final presentation:
Reheat apples and panned scallops. Cut a slice of agar-agar of apple with the help of pastry cutter and place it at the extremity of the plate. Place some tartar on the other extremity of the plate and in the center in a ramekin. In the same ramekin, place hot apples and one panned scallop, pour some tea and parsley sauce. Make a rose shaped mousse of scallops on the slice of agar-agar with the help of a siphon. Decorate and serve.
Enjoy!
Spartan apples
VERGER DES BOIS-FRANCS
304, Road 116 East
Princeville, QC G6L 4K6
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