SCALLOPS & POWDERIZED LIME

Difficulty

1/5

Prep time

1 hour 

Total time

1 hour 

INGREDIENTS
DIRECTIONS

Used technique:

OTHER TRANSFORMATION

1

large red onion

1/2 cup

(125 ml)

olive oil

1/4 cup

(65 ml)

white wine vinegar

1 tbs

(15 ml)

Dijon mustard

1/2

garlic clove

1/2 tsp

(2.5 ml)

onion powder

1 tsp

(5 ml)

parsley

to taste

salt + pepper

2 tbs

(30 ml)

melted butter

1 tbs

(15 ml)

lime juice

to taste

TAPIOCA MALTODEXTRIN

1

yellow beet

to taste

cherry tomatoes

to taste

mini zucchinis

2 tbs

(30 ml)

olive oil

9

scallops

1 tbs

(15 ml)

olive oil

1 tbs

(15 ml)

butter

to taste

salt + pepper

to taste

blackberries

to taste

broad beans

to taste

lime slices

Red Onion Marinade

1. Slice the red onion and chop garlic and parsley finely. Combine all ingredients, then transfer to a resealable plastic bag. Add in onions and shake to coat. Refrigerate for 1 hour. (While you wait, make butter-lime powder, sautéed vegetables and sautéed scallops.)

Butter-Lime Powder

2. Whisk together lime juice and butter, then gradually add in tapioca maltodextrin while stirring until powdery and dry.

Sauteed Vegetables

3. First, peel and boil yellow beet. Stem tomatoes and halve zucchinis lengthwise.


4. Slice the boiled beet. In a large pan, sauté all vegetables with oil. Remove from heat, cover with tin foil and reserve. 

Assembly

6. Decorate plates with blackberries, broad beans and lime slices. Sprinkle with butter-lime powder as pictured. Place scallops on top of the powder and arrange sautéed vegetables around them.

Sauteed Scallops

5. In a pan, melt butter in olive oil on medium heat. Season scallops with salt and pepper, then cook on medium-high heat for 2 minutes on each side.

Products you will need for this recipe

Chef's Pro Pack - 10 Food Additives for Molecular Gastronomy

Molecular Gastronomy Kit + Recipe Book Cuisine-R Evolution

Kitchen Utensils Set for Food Styling

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