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.