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Scallops with cooked spiced beets Tahitian vanilla salt Grain of paradise mold Crunchy mini skewer


Ingredients:5 people
  • Scallops
    450 g
  • Cooked red beets
    400 g
  • flat-leaf parsley
    A few sprigs
  • green apple
    1
  • pink radishes
    15 g
  • clarified butter
    60 g
  • Tahiti vanilla salt
    6 g
  • Fresh tomato coulis
    5 cl
  • balsamic vinegar
    3 cl
  • diced tomatoes
    30 g
  • Cooked red beets
    600 g
  • acacia honey
    30 g
  • red wine
    22 cl
  • cinnamon powder
    8 g
  • cardamom
    8 g
  • lemon juice
    6 cl
  • orange juice
    11 cl
  • Ginger brunoise
    10 g
  • salt, pepper


Preparation:
  • Preparation time:30 minutes


Cut beet slices 4 m/m thick and 25 m/m by 25 m/m, count 3 or 4 slices per person,

Caramelize the honey then decook it with the wine, add the herbs and fruit juice, let reduce by half, filter before pouring over the beet slices, leave to marinate for 24 hours before use.

When reheating and reducing if necessary, the liquid should be syrupy.

Prepare the spiced beets, keep the scraps, cut them into small cubes for the skewers and mix the rest then add to the maceration juice, reduce this juice to ice, set aside,

Assemble mini-skewers with diced beetroot, flat-leaf parsley, diced apple, and diced pink radishes

When cooking the scallops in clarified butter, quickly on each side, pan-fry the beet slices in the same way, arrange them in a line across the plate, then place a walnut on each slice,

Add a pinch of vanilla salt to each nut, a few turns of the pepper mill

Streak on the left with beet juice reduction, longitudinally with scallops and on the other side another line of tomato coulis

Add a mini skewer on the beet juice side drizzled with balsamic vinaigrette and molded maniguette *decorate with a few diced tomatoes and chervil fluff.

*Maniguette berries must be crushed between two sauté pans

Recipe created by Hubert at Bistro d'Hubert