Scallops with dried seaweed tea, chives and Iranian caviar
Clean the scallops, remove the coral and season them with a little extra virgin olive oil. Then put them in a vacuum pack. Bring the water to the boil [...]
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Tea infuser
- Kettle
- Pot
- Stove
- Chef's knife
- Paring knife
- Cutting board
- Microplane
- Plate
- Pitcher
Ingredients
- 4 scallops
- 2 tablespoons of mixed dried seaweeds
- 8 stalks of chives
- 4 tablespoons of Iranian caviar
- 2 dl of natural mineral water
- the zest of 1 lime
- 20 g of extra virgin olive oil
- Maldon salt
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