Raw scallops, salsify and mustard sauce

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Raw scallops, salsify and mustard sauce

This dish makes use of spanking fresh scallops, served with warming mustard sauce and cooling cucumber balls. The salsify meanwhile adds a earthy note. The best thing is much of it can be prepared in advance.

Recipe courtesy of Maille Mustard.

Ingredients

Scallops & Salsify
  • 8 Scallops
  • 4 Salsify
  • 50 g Flour
  • 500 ml Mineral water
  • 50 g Dijon Mustard
  • 50 ml Milk
  • 50 ml Whipping cream
  • 1 Lemon caviar (optional)
  • 1 pinch Lemon zest
  • 100 ml Scallop stock
  • 1 pinch Grated fresh truffle
  • 1 pinch salt
  • 8 Scallops
  • 4 Salsify
  • 1.8 oz Flour
  • 17.6 fl oz Mineral water
  • 1.8 oz Dijon Mustard
  • 1.8 fl oz Milk
  • 1.8 fl oz Whipping cream
  • 1 Lemon caviar (optional)
  • 1 pinch Lemon zest
  • 3.5 fl oz Scallop stock
  • 1 pinch Grated fresh truffle
  • 1 pinch salt
  • 8 Scallops
  • 4 Salsify
  • 1.8 oz Flour
  • 2.1 cups Mineral water
  • 1.8 oz Dijon Mustard
  • 0.2 cup Milk
  • 0.2 cup Whipping cream
  • 1 Lemon caviar (optional)
  • 1 pinch Lemon zest
  • 0.4 cup Scallop stock
  • 1 pinch Grated fresh truffle
  • 1 pinch salt
Pickled Cucumber
  • 1 Half a cucumber
  • 100 ml Cider Vinegar
  • 50 g Sugar
  • 1 pinch Salt
  • 1 Half a cucumber
  • 3.5 fl oz Cider Vinegar
  • 1.8 oz Sugar
  • 1 pinch Salt
  • 1 Half a cucumber
  • 0.4 cup Cider Vinegar
  • 1.8 oz Sugar
  • 1 pinch Salt

Details

  • Cuisine: French
  • Recipe Type: Starter
  • Difficulty: Hard
  • Preparation Time: 20 mins
  • Cooking Time: 5 mins
  • Serves: 4

Step-by-step

  1. Remove the scallops from their shells. Rinse them gently in cold water, pat dry and keep in the fridge
  2. Peel and rinse the salsify. Dice and cook in a saucepan with mineral water. Once cooked refresh in iced water and store in the fridge.
  3. Add stock, milk and cream into a pan and bring to boil. Add the flour. Take off heat and add 50g mustard and blitz with hand blender
  4. Turn half a cucumber into small 3cm balls (skin on). Blitz and pass the trim through a strainer.
  5. For the pickle, use ¼ cucumber juice, 2/4 vinegar and ¼ sugar. Infuse the cucumber into it and leave overnight.
  6. To Serve. Mix the scallops with the salsify and salt. Sprinkle with lemon zest, lemon caviar, grated black truffle, pickled cucumber and olive oil. Drizzle with creamy mustard sauce.

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