{"id":30259,"date":"2025-06-02T20:01:55","date_gmt":"2025-06-02T18:01:55","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/seared-scallop-with-pickled-mustard-seeds-cured-tomato-curry-tuile-and-ajoblanco\/"},"modified":"2025-06-02T22:26:32","modified_gmt":"2025-06-02T20:26:32","slug":"seared-scallop-with-pickled-mustard-seeds-cured-tomato-curry-tuile-and-ajoblanco","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/seared-scallop-with-pickled-mustard-seeds-cured-tomato-curry-tuile-and-ajoblanco\/","title":{"rendered":"Seared scallop with pickled mustard seeds, cured tomato, curry tuile and ajoblanco"},"content":{"rendered":"\n
\n

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. <\/p>\n

Scallops<\/h3>\n
    \n
  • 10 scallops<\/li>\n<\/ul>\n

    Sear the scallops with a gas burner.
    \nSlice thinly and place on baking paper. Set aside. <\/p>\n

    Cured tomato<\/h3>\n
      \n
    • 500 g Tomato<\/li>\n
    • 20 g Sugar<\/li>\n
    • 15 g Salt<\/li>\n
    • 15 g Seaweed<\/li>\n
    • 2 g Bonito flakes<\/li>\n<\/ul>\n

      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. <\/p>\n

      Ajoblanco<\/h3>\n
        \n
      • 150 g Almonds<\/li>\n
      • 100 g Fermented tomato juice<\/li>\n
      • 100 g Buttermilk<\/li>\n
      • 1 Clove of garlic<\/li>\n
      • 5 g Salt<\/li>\n
      • 45 g Olive oil<\/li>\n
      • 17 g Sherry vinegar<\/li>\n
      • Tomato water<\/li>\n<\/ul>\n

        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. <\/p>\n

        Kohlrabi<\/h3>\n
          \n
        • 1-2 kohlrabi<\/li>\n
        • 20 g Lemon juice<\/li>\n
        • 20 g Olive oil<\/li>\n<\/ul>\n

          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. <\/p>\n

          Pickled mustard seeds<\/h3>\n
            \n
          • 50 g vinegar<\/li>\n
          • 100 g Water<\/li>\n
          • 100 g Sugar<\/li>\n
          • 15 g Salt<\/li>\n
          • 0,25 dl Mustard seeds<\/li>\n
          • 2 pcs Finger lime (can be excluded)<\/li>\n<\/ul>\n

            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 \u201cpearls\u201d. Remove any seeds. <\/p>\n

            Curry tuile<\/h3>\n
              \n
            • 60 g Plain flour<\/li>\n
            • 50 g Browned butter<\/li>\n
            • 50 g Egg white<\/li>\n
            • 50 g Icing sugar<\/li>\n
            • 5 g Salt
              \n(Espelette, sumac, curry, tomato powder)<\/li>\n<\/ul>\n

              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\u00b0C for 15 minutes. Sprinkle with curry powder before serving. <\/p>\n

              Coriander- and jalape\u00f1o oil<\/h3>\n
                \n
              • 20 g Coriander<\/li>\n
              • 30 g Baby spinach<\/li>\n
              • 100 g Rapeseed oil<\/li>\n
              • 1 pc Jalape\u00f1o<\/li>\n
              • 3 g Salt<\/li>\n<\/ul>\n

                Blend the coriander, jalape\u00f1o and oil for 2 minutes. Strain and pour into a bottle. <\/p>\n

                Sliced tomato<\/h3>\n
                  \n
                • 2 Beef tomatoes<\/li>\n<\/ul>\n

                  Slice the tomato thinly. Just before serving, marinate with the coriander and jalape\u00f1o oil. <\/p>\n

                  Garnish<\/h3>\n
                    \n
                  • 1 punnet of coriander cress<\/li>\n<\/ul>\n

                    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 jalape\u00f1o oil. <\/p>\n<\/div>\n <\/div>","protected":false},"featured_media":30241,"template":"","recipe_category":[],"course":[258],"season":[],"class_list":["post-30259","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-shellfish"],"acf":[],"yoast_head":"\nSeared scallop with pickled mustard seeds, cured tomato, curry tuile and ajoblanco - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Seared scallop with pickled mustard seeds, cured tomato, curry tuile and ajoblanco 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-pickled-mustard-seeds-cured-tomato-curry-tuile-and-ajoblanco\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Seared scallop with pickled mustard seeds, cured tomato, curry tuile and ajoblanco - 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