By Sophie Claudet & Robert Hackwill
Published on
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In the latest edition of euronews' culinary magazine "Taste" from Japan, Thierry Voisin raves about the excellence of Japanese scallops, and shares a recipe.
Pan-fried scallops on a bed of sweet potato puree, with an orange emulsion.
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1 scallop
For the sweet potato puree:
100g sweet potato
50g cream
5cl milk
15g butter
For the emulsion:
50g yoghurt
15cl milk
1.5cl double cream
orange zests
For the apple & onion jam:
30g apples
15g onions
2cl cider vinegar
A little water
Saffron
5g sugar
ginger
To dress the dish
- Flowers
- Cress
- Sorrel
Step by step:
Cook the sweet potato and finely puree it. Add the milk, cream, and a scrape of butter.
Warm the milk, double cream and yoghurt while grating the orange into the mixture.
Cook the apple and onions with the vinegar and saffron.
Pan-fry the scallops in butter over a high heat.
Dressing the plate :
Serve one spoonful of sweet potato puree, then gently pour a spoonful of emulsion over the top.
Scatter the apple/onion jam over the scallops.
Place the scallops onto the puree and emulsion bed.
Ring the dish with assorted flowers and green shoots.
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