SCALLOPS, IODIZED FOAM WITH PINK CURRY 3 Scallops 2 Withered carrots 1 Zucchini 1 Fennel 1 Pink radish 3 turns of Timut pepper mill Borage flower EMULSION 40cl milk 1tbsp Pink curry 1 Sprig of lemon thyme 1cl White wine 1.5g Sucro Emul Sosa COCONUT CREAM WITH CORAL 50g Fresh ginger, chopped 50cl Coconut milk 20g Grated lemongrass 1tsp Fine salt
JÉRÔME JULIEN SAINT RÉMY DE PROVENCE, FRANCE Open and rinse the scallops in clean water, separate the coral from the muscle and rinse the bards to remove the sand. Rest the scallops and keep them cool until it is cooked. Put the bards to heat gently with the milk, white wine, lemon thyme and pink curry, especially without boiling. In a pan with salt water boil the vegetables, cook them separately al dente as it will be easy to slice them with a mandolin. Allow 3 minutes for the zucchini and fennel and radish and 5 minutes for carrots. Once cooked, immerse them in ice to stop cooking and keep the color of the vegetable. For the coconut cream, brown the corals in butter with the ginger, lemongrass, salt and 2 turns of the pepper mill. Pour the coconut milk then mix to obtain a fine and light cream, and keep warm. Sear the scallops on both sides. Slice the vegetables on a mandolin. On a plate with a little fleur de sel, dress the coconut cream to coat. Add the bards and make an emulsion using a hand blender to obtain a nice scum then dress with a spoon. Garnish with borage flowers and lemon thyme and a round of pepper mill.
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