{"id":29356,"date":"2024-04-08T15:59:42","date_gmt":"2024-04-08T13:59:42","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/scallop-with-white-asparagus-lovage-smoked-cucumber-and-ajo-blanco\/"},"modified":"2024-04-17T09:47:38","modified_gmt":"2024-04-17T07:47:38","slug":"scallop-with-white-asparagus-lovage-smoked-cucumber-and-ajo-blanco","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/scallop-with-white-asparagus-lovage-smoked-cucumber-and-ajo-blanco\/","title":{"rendered":"Scallop with white asparagus, lovage, smoked cucumber and Ajo Blanco"},"content":{"rendered":"\n
\n

The starter on our spring menu is a delicious affair. The best of the sea combined with the best of spring – on a plate! Here you should buy good quality fresh scallops (not frozen), as they will really play the starring role in this dish.<\/p>\n

The recipe makes 10 servings<\/p>\n

 <\/p>\n

Scallop<\/h3>\n
    \n
  • 10 pcs Fresh Scallops<\/li>\n
  • Leek ash<\/li>\n<\/ul>\n

    Remove the muscle from the scallops, dust with leek ash and then slice thinly according to the chef’s instructions. Place the slices on greaseproof paper. Add salt when serving.<\/p>\n

    White asparagus<\/h3>\n
      \n
    • 10 pcs White asparagus<\/li>\n
    • 1 pc bay leaf<\/li>\n
    • 1 Banana shallot<\/li>\n
    • 2 Garlic cloves<\/li>\n
    • 5 g Black pepper<\/li>\n
    • 15 g Salt<\/li>\n
    • 25 g Olive oil<\/li>\n
    • 25 g Champagne vinegar<\/li>\n
    • 200 g Water<\/li>\n
    • Spray bottle with lemon juice<\/li>\n<\/ul>\n

      Peel the asparagus and cut off the bottoms. Place the asparagus in a vacuum bag and save the skins for the pickling liquid. Saute the asparagus peel, shallots, garlic, black pepper and bay leaf in olive oil. Add the champagne vinegar, salt and water and simmer for about 10 minutes. Strain into vacuum bag with white asparagus. Vacuum seal and bake at 90\u00b0C steam for 15-20 minutes. Save the pickling liquid for the Ajo Blanco (almond sauce).
      \nRemove the asparagus and cut according to instructions. Spray the cut asparagus with lemon juice.<\/p>\n

      Lovege oil<\/h3>\n
        \n
      • 15 g Lovage<\/li>\n
      • 25 g Baby spinach<\/li>\n
      • 200 g Cooking oil<\/li>\n
      • 5 g Salt<\/li>\n<\/ul>\n

        Mix at maximum speed for about 2 minutes. Strain the oil into a bowl.<\/p>\n

        Cucumber balls<\/h3>\n
          \n
        • 1\/2 Cucumber<\/li>\n<\/ul>\n

          Peel and cut out balls from the cucumber using a melon baller. Save the peel and remains of the cucumber for cucumber jelly. Place the cucumber balls in a bowl with the lovage oil. Smoke the cucumber balls with a smoke gun for about 10 minutes. Vacuum pack the cucumber balls to infuse them with all the flavors.
          \nStrain the oil and save it for later. Salt the cucumber balls.<\/p>\n

          Cucumber jelly<\/h3>\n
            \n
          • Cucumber shavings (leftovers)<\/li>\n
          • 30 g Spinach<\/li>\n
          • 15 g Horseradish juice<\/li>\n
          • 50 g Lemon juice<\/li>\n
          • 30 g Akvavit<\/li>\n
          • 5 g Salt<\/li>\n
          • 5 g Sugar<\/li>\n
          • 2 g Agar agar<\/li>\n<\/ul>\n

            Bring the lemon juice, aquavit, salt, sugar and agar agar to a boil in a saucepan. Blend the leftover cucumber with the spinach and horseradish juice to a smooth paste. Strain the cucumber liquid into the saucepan with the boiling mixture.
            \nThen pour the mixture onto a baking sheet and let it cool in the fridge. Once it has solidified, finely chop the jelly.<\/p>\n

            Ajo blanco (almond sauce)<\/h3>\n
              \n
            • 150 g Almonds<\/li>\n
            • 1 Clove of garlic<\/li>\n
            • 200 g Water<\/li>\n
            • 5 g Salt<\/li>\n
            • 45 g Olive oil<\/li>\n
            • 17 g Sherry vinegar<\/li>\n<\/ul>\n

              Soak the almonds in the water for about 2 hours. Blanch the garlic for about 1 minute. Mix the almonds, water, garlic, salt, sherry vinegar and olive oil.
              \nAdd the asparagus stock in a thin stream while mixing. Strain the liquid to make it smooth. Season to taste with salt.<\/p>\n

              Garnish<\/h3>\n
                \n
              • 1 pc White part of leek<\/li>\n
              • 1 pkt Phlox flower<\/li>\n<\/ul>\n<\/div>\n <\/div>","protected":false},"featured_media":29341,"template":"","recipe_category":[],"course":[230],"season":[],"class_list":["post-29356","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-meat"],"acf":[],"yoast_head":"\nScallop with white asparagus, lovage, smoked cucumber and Ajo Blanco - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Scallop with white asparagus, lovage, smoked cucumber and Ajo Blanco 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\/scallop-with-white-asparagus-lovage-smoked-cucumber-and-ajo-blanco\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Scallop with white asparagus, lovage, smoked cucumber and Ajo Blanco - 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