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Scallops with spiced cooked beets,


Ingredients:6 people
  • Shelled scallops
    900 g
  • flat parsley
  • green apple
    1
  • pink radishes
    6
  • clarified butter
    120 g
  • vanilla salt (Tahiti)
  • tomato coulis
    25 g
  • balsamic vinegar
    8 cl
  • diced tomato
    2 tablespoons
  • chervil
  • milled pepper
  • red beets (cooked)
    350 g
  • acacia honey
    50 g
  • cinnamon
    1 stick
  • red wine
    30 cl
  • lemon juice
    5 cl
  • orange juice
    20 cl
  • fresh ginger
    8 g
  • cardamom
    8 g


Preparation:
  • Preparation time:30 minutes
  • Cooking time:2 minutes


Difficulty:[usr 3]

Preparing the beets:

Cut beet slices 4 m/m thick, count 3 slices per person,
Caramelize the honey then decook it with the wine, add the herbs and fruit juice, reduce by half, strain before pouring over the beet slices, marinate 24 hours before use.
When reheating and reducing, the liquid should be syrupy.

Scallop preparation:

Assemble the mini-skewers with diced beetroot, flat-leaf parsley, diced raw apple and diced pink radishes
When cooking the scallops in the clarified butter, quickly on each side (1 min), fry the beet slices in the same way in a little butter, arrange them in a line across the square 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 the beetroot juice reduction, longitudinally with the 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 maniguette mold*
Garnish with a few diced tomatoes and chervil fluff.

*The maniguette berries must be crushed between two sauté pans, you will find them as well as the vanilla salt (prefer the one from Tahiti) in delicatessens such as the Grande Épicerie:www.lagrandeepicerie .en /

Bon appetit!

Scallops with spiced cooked beets,

This is a unique recipe from Chef Hubert