Seared scallop with pickled mustard seeds, cured tomato, curry tuile and ajoblanco

We start our summer menu 2025 with an elegant and delicate opening. The combination of seared scallops on a bed of cured tomato and the delicate ajo blanco is a real highlight. The icing on the cake is the fine curry tuile that adds a little spice and crunch. Enough for 10 servings as an appetizer.

Scallops

• 10 scallops

Sear the scallops with a gas burner.
Slice thinly and place on baking paper. Set aside.

Cured tomato

• 500 g Tomato
• 20 g Sugar
• 15 g Salt
• 15 g Seaweed
• 2 g Bonito flakes

Grate the tomatoes on a grater. Mix with salt, sugar and finely chopped seaweed. Place in a sieve over a bowl with bonito flakes. Leave until serving. Save the tomato water that collects in the bowl.

Ajoblanco

• 150 g Almonds
• 100 g Fermented tomato juice
• 100 g Buttermilk
• 1 Clove of garlic
• 5 g Salt
• 45 g Olive oil
• 17 g Sherry vinegar
• Tomato water

Soak the almonds in buttermilk and fermented tomato juice for 2 hours. Peel the garlic and boil it for 1 minute. Mix the almonds, garlic, a little salt, olive oil and a few drops of sherry vinegar. Add the tomato water and blend to a smooth cream. Strain into a saucepan.

Kohlrabi

• 1-2 kohlrabi
• 20 g Lemon juice
• 20 g Olive oil

Peel the kohlrabi and slice thinly on a mandolin. Punch out small rounds and place in a vacuum bag with a little olive oil and lemon juice. Vacuum seal. Strain before serving. Fold according to your chefs’ instructions and fill with pickled mustard seeds and finger lime.

Pickled mustard seeds

• 50 g vinegar
• 100 g Water
• 100 g Sugar
• 15 g Salt
• 0,25 dl Mustard seeds
• 2 pcs Finger lime (can be excluded)

Bring the water, vinegar, sugar and salt to the boil. Add the mustard seeds and boil for 2 minutes. Remove from the heat and leave to cool. Strain before use. Split the lime and squeeze out the “pearls”. Remove any seeds.

Curry tuile

• 60 g Plain flour
• 50 g Browned butter
• 50 g Egg white
• 50 g Icing sugar
• 5 g Salt
  (Espelette, sumac, curry, tomato powder)

Brown the butter to 140 degrees. Mix with flour, egg white, icing sugar and salt. Mix to a smooth batter. Fill silicone molds and bake in the oven at 155°C for 15 minutes. Sprinkle with curry powder before serving.

Coriander- and jalapeño oil

• 20 g Coriander
• 30 g Baby spinach
• 100 g Rapeseed oil
• 1 pc Jalapeño
• 3 g Salt

Blend the coriander, jalapeño and oil for 2 minutes. Strain and pour into a bottle.

Sliced tomato

• 2 Beef tomatoes

Slice the tomato thinly. Just before serving, marinate with the coriander and jalapeño oil.

Garnish

• 1 punnet of coriander cress

To serve: Place a spoonful of the cured tomato at the bottom of a plate. On top, place a slice of marinated beefsteak tomato, top with slices of scallop (1 scallop per person). Top with a curry tuile and the folded kohlrabi flowers. Pour the ajoblanco around the dish and drizzle the sauce with the coriander- and jalapeño oil.