Scallops, marinated coral and crispy seaweed tuile
This recipe is a good example of how chefs Clémence Goupil and Alex Néel of the Normandy restaurant Roze love to prepare scallops in their entirety.
This recipe from Clémence Goupil and Alex Néel,chefs at Restaurant Roze à Mathieu, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to makeSaint-jacques, marinated coral, crispy seaweed tuile, smoked beet veil, ponzu condiment and fresh herbs.
- Serves 3
- Preparationtime: 50 min
- Cooking time: 2 h
- Marinade: 12 h
Ingredientsfor Clémence Goupil and Alex Néel 'sscallops
- 12 whole scallops
For the coral pickles
- 12 corals from the scallops
- 250 g sugar
- 50 g salt
- 20 cl white vinegar
- Dill, pink berries, cardamom
For thecrispy seaweed tuile
- 250 g melted butter
- 200 g T45 flour
- 8 eggwhites
- 14 g dried seaweed
- ½ tsp fine salt
For the ponzu gel
- 30 cl salted soy sauce
- 50 cl orange juice
- Juice of 3 lemons
- 15 g agar-agar
For the smoked salt beet
- 2 raw beets
- Laurel
- Olive oil
- Coarse salt
For the iodized broth
- 200 g dashi powder
- 50 g natural cockle juice (optional)
- 3 g lecithin
Steps for Clémence Goupil and Alex Néel 'sscallops
- Scallops: Shell and clean the scallops. Set aside in a cool place on absorbent paper. Reserve the coral for the pickles.
- Coral pickles: Bring 1 l water, sugar, salt, white vinegar and spices to the boil in a saucepan. Pour the hot liquid over the coral and leave to marinate in a cool place for 12 h.
- Crispy seaweed tuile: In a mixingbowl,combine flour, melted butter, salt and dried seaweed. Gradually add the egg whites until the mixture is smooth. spread the dough thinly on a silicone mat and bake at 160°C for 2 min. using a cookie cutter, cut out rounds from the pre-baked dough. Return to the oven for a further 3 min at 160°C. Remove and store in an airtight tin.
- Ponzu gel: Heat the soy sauce, orange juice and lemon juice in a saucepan. Add theagar-agar, bring to the boiland cook for 1 min. Pour into a bowl, leave to cool, then blend to a smooth gel. Pipe into a pastry bag.
- Smoked salt beet: Wrap raw beet in bay leaf, coarse salt and a drizzle of olive oil in a papillote. Bake at 150°C for 2 h. Leave to rest in the papillote after cooking. You can smoke the beets in a smoker (optional). Use a mandolin to slice the beets very thinly.
- Iodized broth: Heat water with shell juice (optional), add dashi powder and bring to the boil. Season to taste. Add lecithin to obtain a mousse just before serving.
- Presentation: Arrange 4 slices of scallops in the center of the plate. Season with fleur de sel, pepper and 5 dots of ponzu gel. Top with a thin slice of beet. Repeat with a second layer of scallops and beet. Finally, carefully place a crispy tile on top. Add a few more dots of ponzu gel and fresh herbs for decoration. Arrange 4 pieces of pickles around the assembly. Just before serving, garnish with the dashi broth mousse.
Has this recipe inspired you to discover the cuisine of Clémence Goupil and Alex Néel? Read the Gault&Millau review of Roze.
This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.
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