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
- 1 Half a cucumber
- 100 ml Cider Vinegar
- 50 g 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
- Remove the scallops from their shells. Rinse them gently in cold water, pat dry and keep in the fridge
- 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.
- 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
- Turn half a cucumber into small 3cm balls (skin on). Blitz and pass the trim through a strainer.
- For the pickle, use ¼ cucumber juice, 2/4 vinegar and ¼ sugar. Infuse the cucumber into it and leave overnight.
- 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.
Vivek Singh's Salmon with dill and mustard
Lucas Hollweg's cold rare roast beef with dill and mustard