A Recipe for Scallop | Debic

Ingredients

• 10 scallops
• 50 g butter
• 30 g calamansi juice
• 100 g soy sauce
• 140 g grapeseed oil
• 7 g black garlic
• 5 g sea salt
• 1 g xanthan gum
• 3 l Debic Cream 35%
• unsweetened
• 23 g jasmine tea
• leaves
• 30 g natural vinegar
• 30 g white wine vinegar
• Forum sea salt
• 1 kg celeriac
• 100 g butter
• 100 ml Debic Cream 35%
• unsweetened sea salt
• 500 g celeriac cubes
• 2 x 2 cm
• 10 g peel of sea salted lemon
• 10 carrot crisps
• 20 glazed carrots
• 10 Chinese hibiscus
• 10 garlic flowers
• 5 ml lovage oil
• 3 g caramelised onions
• 10 g hazelnut crunch