Roasted Scallops By Christophe Aribert A staple of the seafood menu, scallops are a favourite for a good reason. Their size makes them suitable both as an appetizer or as an entree, and their taste allows for effortless pairing with many different accompaniments. For a lighter, playful take on the preparation, a fine drizzle containing maple syrup and yuzu juice can be created for a taste dimension not commonly found in seafood dishes. The unique flavouring coupled with the nature of the seafood itself makes for a fine appetizer, exciting the palate as well as leaving an opening for the entree which arrives after. INGREDIENTS SCALLOPS – 16 scallops, cereal mixture (millet, sesame seeds, poppy seeds) GARNISH – 1 black radish, 3 salsify, 3 mint leaves, 10g pine nuts, lemongrass, fresh ginger MAPLE-YUZU SAUCE – 15cl yuzu juice, 15cl Escuminac Maple syrup FINISH WITH – Olive oil, smoked salt, fleur de sel. PREPARATION SCALLOPS – Coat one side only of the scallops with the cereal mix. GARNISH – Make a julienne of black radish, with a mandolin slicer, thinly slice the peeled salsify. Add a touch of chopped lemongrass, grated ginger and chopped mint, then toasted pine nuts. MAPLE-YUZU SAUCE – Mix the Escuminac Maple Syrup with the yuzu juice. PRESENTATION & FINISHING TOUCHES – Grill the side with the cereal coating, then turn over. Season with fleur de sel and smoked salt. Cook in a 180 °C oven for a few seconds. Season the salsify and black radish with olive oil and dress. *Blog of Christophe Aribert
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