Appetizer recipe by Chef Ricardo. Scallops and basil whipped cream is an exciting mixture of flavours that is sure to turn heads.
Featured in the book Ma cuisine week-end Book (French Version)
Ингредиенты
- 1 cup (250 ml) 35% cream
- 1 cup (30 g) fresh basil, finely chopped
- Tabasco-style sauce, to taste
- 30 small scallops, trimmed
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp butter
- Sprig of fresh chive, to garnish
- Pink peppercorns, to garnish
Инструкция
- In a pot, bring the cream to a boil. Remove from the heat. Add the basil, stir and let cool. Transfer to a bowl and let cool. Cover and refrigerate for 6 hours.
- Place a sieve over a bowl. Strain the chilled basil cream into the bowl and compost the basil leaves. Whip the cream with an electric mixer until semi-stiff peaks form. Season with a few drops of Tabasco sauce, to taste.
- In a skillet over medium-high heat, sear the scallops on both sides in the oil and butter. Season with salt and pepper. Transfer to a plate lined with paper towel and let cool.
- In silver soup spoons (see note), place about 2 tsp (10 ml) of the basil whipped cream. Top with a warm scallop. Garnish with chives and a pink peppercorn.
