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Roasted Scottish Sea Scallops
Serves : 4 person(s)
Ingredients
12      Scallops (medium sized)
2  tbsp     Olive oil
12      Confit
      Tomatoes
      Seasoning (salt and pepper)
      Aubergine caviar (2 eggplants)
20  gms     Arugola rocket
1  tbsp     Grated Parmigiano Reggiano
2 (each)  tsp     SN: Black squid ink, fresh mussel stock
4  tsp     SN: Mousseline sauce
1 (each)  tsp     SN: Olive oil, lemon juice
      SN: Cayenne pepper
1  tsp     ASV: Shallot, chopped
1/2      ASV: Clove garlic, crushed
1/2  tsp     ASV: Coriander seeds, crushed
9  tsp     ASV: Extra virgin olive oil
2  tsp     ASV: Tomatoes, chopped
3  tsp     ASV: Lemon juice
1  tsp     ASV: Chopped parsley
2  tsp     ASV: Almond flakes, toasted in butter
Preparation Method

Sauce Nero: Add all ingredients of the Sauce Nero (SN) together and mix well, seasoning with cayenne pepper and salt. Amandine sauce vierge (ASV): sweat the shallot, garlic and coriander seeds with a little olive oil. Add the rest of the olive oil and all other ingredients, warm up and season to taste. Season the scallops and cook in a non-stick pan with some olive oil. Place a ring mold in the middle of each plate and use to shape aubergine caviar (baked, chopped eggplant). Remove mold. Warm up the confit tomatoes, distribute around the aubergine caviar and top with scallops. Drizzle with the Sauce Nero, spoon around the amadine sauce. Finish with a bit of arugula and Parmigiano Reggiano.






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