Raw marinated scallops with fresh oyster sorbet
Another flawless recipe from Eric Frechon for scallops served with a fresh oyster sorbet and an imperial caviar snowball...the perfect way to celebrate the beginning of the weekend!
Keywords
- hotels & travel
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Cooking tools:
- Blender
- Freezer container
- Piping bag
- Hemispherical mold
- Cake ring
- Melon baller
- Instant-read thermometer
- Whisk
- Mixing bowl
- Saucepan
- Kitchen scale
- Microplane
- Chef's knife
- Cutting board
- Pastry brush
- Pepper mill
- Spoon
- Plate
- Freezer
Ingredients
- 12 Scallops
- 30g of Sologne Imperial Caviar Gold leaf
- 240g of thick cream
- 60g of lemon juice
- 10g of fine salt
- 450g of special oysters and their juice
- 200g of liquid cream
- 150g of scallops
- 1/4 of the juice of a lemon
- Zest of 1 lemon
- 400g of water
- 8 leaves of gelatine
- 2,5g of metil
- 10g of salt
- Fresh lemon juice
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