{"id":27168,"date":"2022-11-10T16:32:50","date_gmt":"2022-11-10T15:32:50","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/seared-scallop-with-roast-sweetheart-cabbage-charred-cucumber-and-beurre-noisette-snow\/"},"modified":"2022-11-10T16:32:50","modified_gmt":"2022-11-10T15:32:50","slug":"seared-scallop-with-roast-sweetheart-cabbage-charred-cucumber-and-beurre-noisette-snow","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/seared-scallop-with-roast-sweetheart-cabbage-charred-cucumber-and-beurre-noisette-snow\/","title":{"rendered":"Seared Scallop with roast sweetheart cabbage, charred cucumber and beurre noisette-snow"},"content":{"rendered":"<p>Serves 10 as a part of a multi-dish menu, or 4-6 generous portions<\/p>\n<p><strong>Tapioca crisp with Sea Lettuce<\/strong><\/p>\n<ul>\n<li>100 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tapioca<\/li>\n<li>400 ml \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water<\/li>\n<li>2 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<li>50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Dried Sea Lettuce (Dry in oven at 80\u00b0C for 1 hour)<\/li>\n<\/ul>\n<p>Boil the tapioca pearls in the salted water for approximately 4 mins. Pour the tapioca \u201dporridge\u201d onto a silicone mat and dry in the oven at 90\u00b0 for 1,5 hour. Break into medium sizes and deep fry at 180\u00b0C. Dust the crisps\u00a0 with powdered sea lettuce.<\/p>\n<p><strong>Herb emulsion <\/strong><\/p>\n<ul>\n<li>1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Shallot<\/li>\n<li>1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Garlic clove<\/li>\n<li>2 tbsp \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Mustard cider vinegar<\/li>\n<li>20 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Chervil\/parsley<\/li>\n<li>15 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sea Lettuce<\/li>\n<li>1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Spring onion<\/li>\n<li>\u00bd \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Jalape\u00f1o<\/li>\n<li>60 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water<\/li>\n<li>150 ml \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cooking oil<\/li>\n<\/ul>\n<p>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.<\/p>\n<p><strong>Hay smoked scallop <\/strong><\/p>\n<ul>\n<li>7 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Fresh Scallops in shell<\/li>\n<li>10 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Hay<\/li>\n<\/ul>\n<p>Open the scallops as shown by the chef. \u00a0Remove the roe and dry at in the oven at 100\u00b0C. 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.<\/p>\n<p><strong>Leek Sous-vide <\/strong><\/p>\n<ul>\n<li>1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Leek<\/li>\n<li>200 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cooking oil<\/li>\n<li>1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Garlic clove<\/li>\n<li>1 sprig\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Thyme<\/li>\n<li>1 tsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<\/ul>\n<p>Krossa vitl\u00f6ken och l\u00e4gg ner i vakuump\u00e5se med purjol\u00f6k, timjan och matolja. F\u00f6rslut p\u00e5sen och baka i vattenbad p\u00e5 85\u00b0C i cirka 20 min. Skiva purjol\u00f6ken i centimeter tjocka skivor och br\u00e4nn snittytorna med gasbr\u00e4nnare.<\/p>\n<p><strong>Baked &amp; Pickled sweet heart cabbage<\/strong><\/p>\n<ul>\n<li>1 kg \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sweet heart cabbage<\/li>\n<li>30 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Honey<\/li>\n<li>30 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter Arla\u00ae<br \/>\n100 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salty pickling liquid (2 tbsp salt, 100 ml vinegar, 100 ml sugar)<\/li>\n<\/ul>\n<p>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\u00b0C for 25 minutes.<\/p>\n<p>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.<\/p>\n<p><strong>Garnish<\/strong><\/p>\n<ul>\n<li>3\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Mini cucumbers<\/li>\n<li>10 g\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Nasturtium<\/li>\n<li>1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Dried Scallop roe<\/li>\n<li>50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter Arla\u00ae<\/li>\n<li>200 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Malto<\/li>\n<\/ul>\n<p>Char the cucumber with a gas burner. Slice thinly lengthwise on a mandolin. \u00a0Brown the butter and mix malto in whilst stirring.<\/p>\n","protected":false},"featured_media":25576,"template":"","recipe_category":[],"course":[225,228,221],"season":[],"class_list":["post-27168","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-main-course","course-seafood","course-starter"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Seared Scallop with roast sweetheart cabbage, charred cucumber and beurre noisette-snow - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Seared Scallop with roast sweetheart cabbage, charred cucumber and beurre noisette-snow och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/seared-scallop-with-roast-sweetheart-cabbage-charred-cucumber-and-beurre-noisette-snow\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Seared Scallop with roast sweetheart cabbage, charred cucumber and beurre noisette-snow - 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