Seared Scallop with roast sweetheart cabbage, charred cucumber and beurre noisette-snow

Serves 10 as a part of a multi-dish menu, or 4-6 generous portions

Tapioca crisp with Sea Lettuce

• 100 ml            Tapioca
• 400 ml            Water
• 2 g                   Salt
• 50 g                Dried Sea Lettuce (Dry in oven at 80°C for 1 hour)

Boil the tapioca pearls in the salted water for approximately 4 mins. Pour the tapioca ”porridge” onto a silicone mat and dry in the oven at 90° for 1,5 hour. Break into medium sizes and deep fry at 180°C. Dust the crisps  with powdered sea lettuce.

Herb emulsion

• 1                    Shallot
• 1                    Garlic clove
• 2 tbsp             Mustard cider vinegar
• 20 g                Chervil/parsley
• 15 g                Sea Lettuce
• 1                    Spring onion
• ½                   Jalapeño
• 60 g                Water
• 150 ml            Cooking oil

Gently sweat the shallot and garlic in a pan on medium heat with 1 tbsp cooking oil. Allow to cool. Mix all the ingredients except the oil in a food processor. Add the oil in a thin stream whilst running the food processor / mixer until you have a thick emulsion. Season with salt.

Hay smoked scallop

• 7                    Fresh Scallops in shell
• 10 g               Hay

Open the scallops as shown by the chef.  Remove the roe and dry at in the oven at 100°C. Place the scallops on a bed of hay and light up. Place a lid over the scallops and allow to infuse in the smoke for 20 min. Slice the scallop as shown by the chef.

Leek Sous-vide

• 1                    Leek
• 200 ml         Cooking oil
• 1                    Garlic clove
• 1 sprig          Thyme
• 1 tsp              Salt

Krossa vitlöken och lägg ner i vakuumpåse med purjolök, timjan och matolja. Förslut påsen och baka i vattenbad på 85°C i cirka 20 min. Skiva purjolöken i centimeter tjocka skivor och bränn snittytorna med gasbrännare.

Baked & Pickled sweet heart cabbage

• 1 kg                Sweet heart cabbage
• 30 g                Honey
• 30 g                Butter Arla®
  100 ml            Salty pickling liquid (2 tbsp salt, 100 ml vinegar, 100 ml sugar)

Split the cabbage in 3 parts. Cut 2 of the 3 parts into 3 pieces each. Melt the butter with honey and brush over the 6 smaller cabbage pieces. Roast the pieces at 180°C for 25 minutes.

Shred the last third of the cabbage on a mandolin and place in the shavings in a vacuum bag with the pickling liquid. Vacuum seal and marinate for an hour at room temperature.

Garnish

• 3                     Mini cucumbers
• 10 g                Nasturtium
• 1                      Dried Scallop roe
• 50 g                Butter Arla®
• 200 ml           Malto

Char the cucumber with a gas burner. Slice thinly lengthwise on a mandolin.  Brown the butter and mix malto in whilst stirring.