Servings: people
Scallop with soured cream, wild garlic, apple, and daikon
I get a lot of inquiries about this dish. Therefore, here is a recipe. I hope you give it a try!
Ingredients
Scallop
- 4 pcs. Scallops
- Salt and Pepper
- Oil for frying
- Butter for frying
Sour cream
- 0.25 l Whipping Cream
- Lemon Juice from 1 lemon
- Oil for frying
- Butter for frying
Green oil
- 184 gram Oil neutral in flavor
- Wild Garlic a large handful
- Salt a little
- Lemon a little
Pickled chinese radish
- 1 pcs. Chinese Radish
- 200 gram Vinegar store
- 100 gram Water
- 170 gram Sugar
Other Things
- 1 pcs. Apples preferably acidic
- Nasturtium another herb can be used
Instructions
Pickled Daikon
- Pour vinegar, sugar, and water into a pot.
- Heat slowly until the sugar is dissolved.
- Use a peeler to slice the daikon into long strips.
- Place the strips in the pickling brine and refrigerate.
Green Oil
- Heat 200 ml of oil to about 70 degrees Celsius (158 degrees Fahrenheit), and blend it with the wild garlic for 10 minutes.
- Strain the oil and season with salt and lemon.
- Refrigerate.
Soured Cream
- Mix cream and lemon juice and let it sit at room temperature for about 30 minutes.
- Stir well before serving so it thickens.
- Optionally, season with a little salt.
Scallops:
- Remove the muscles from the scallops and season them with salt and pepper.
- Heat a pan well with a bit of oil (8/9).
- Cook the scallops for about 45-60 seconds (until golden).
- Turn the scallops, add a good knob of butter and turn off the heat.
- Spoon the butter over the scallops and remove them from the pan after about 1 minute.
- Cut apples with a Parisienne scoop and plate as shown.