Mini Trendy Tartlet with Marinated Scallops, Cream of Cauliflower and Caviar
If you like it a little more extravagant, this recipe for marinated scallops with a cream of cauliflower and caviar might be something for you. Tastes delicious and a true feast for the eyes!
Ingredients
4 Mini Trendy Shells 5cm
*Scallops
3 scallops (to chop finely)
Wheat lettuce
Enoki mushrooms
Caviar
Olive oil
Chardonnay vinegar
Smoked Viking salt
* Cauliflower cream
¼ cauliflower
125ml of milk
125ml cream
125g poultry stock
Method
Servings: 4
- Thinly slice the scallops and marinate with the olive oil, Chardonnay vinegar and smoked Viking salt.
- Add the cauliflower, milk, cream and chicken stock to the Thermomix and let it rotate for 15 minutes at 80°C/176°F, speed 4.
- Add the caviar.
- Place the marinated slices on the Trendy Shell bottoms and top with some wheat lettuce.
- Decorate with Enoki mushrooms and finish with a delicious cauliflower – caviar cream.
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catalogue Pidy 2024