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Coquille in shell shape
Our advisors created scallop for you, but with a unique twist.Ingredients
400scallop meat
6units.itemssheet gelatin of 2 g
750loosely whipped cream
120mlshellfish stock
silicone_mold_shell
Squid ink
Preparation
- Pan-sear the scallops in a little oil.
- Season with salt and pepper.
- Heat the shellfish stock and dissolve the soaked gelatin in it.
- Put the scallops in the food processor with the shellfish stock and blend until smooth.
- Carefully fold this into the semi-whipped cream.
- Lightly brush the molds with squid ink and then pipe in the mousse.
- Smooth out and freeze.
- Unmold and place on a plate. Allow to thaw before serving.
