Crusty hazelnut scallops with an emulsion of pistachio-winter marrow

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Crusty hazelnut scallops with an emulsion of pistachio-winter marrow

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Scallops on a bed of foie gras...

Shellfish on a bed of leeks

Ingredients

12 scallops
100g butter
100g hazelnuts
200g winter marrow
1 onion
100g cream
1/4 l water
1stock cube
2 tbls pistachio oil
salt and pepper

Details

servings 4
Level of difficulty Average
Preparation time 30mins
Cooking time 10mins
Cost Average budget

Preparation

Step 1

Crush the hazelnuts and mix into the butter, previously melted. Place on to a sheet of baking paper and roll into a cylinder. Place to harden in the fridge. When cool and hard, remove and slice into circles and place onto the pre-seasoned scallops. Reserve in the fridge.

Step 2

Cut 3/4 of the winter marrow, unpeeled. Sweat with butter, add the sliced onion and cover it with water and the stock cube. Cook for 15 minutes. Remove from the heat once it's reached boiling point and add the cream. Mix in well.

Step 3

Fill the soup plates with the marrow soup and place the scallops in the soup. Use the rest of the steamed marrow and the pistachio oil to decorate the plate.