Need to impress dinner guests tonight?
Got super fresh scallops, seabuckthorn and yuzu in your pantry? You gotta make this uber-cool recipe from Montreal’s HOTTEST Restaurant Laloux! Thanks Chef Jonathan – anytime you need a taste-tester – give The Cooking Junket team a call!
Magdalena Islands Princess scallops, Seabuckthorn gel and carrots and yuzu mignonette
Restaurant Laloux: Jonathan Lapierre-Rehayem
Preparation of scallops: 30 min
Cooking time: 45 min
Montage: 15 min
gives 3 units for 10 people
Clean 30 fresh princess scallops, clean the shells and reserve.
Gel Seabuckthorn (can be prepared in advance):
-200g of sea buckthorn berries
-50g of honey
-1g of salt
-12g of agar-agar per liter of juice
Cook sea buckthorn berries, salt and honey over low heat in a bain-marie – cover with a plastic wrap to keep the moisture- for about 45 minutes.
Strain through a fine sieve pressing the mixture to extract the most juice.
Once the juice filtered, add the right amount of agar-agar and cook until boiling point, constantly stirring.
Refrigerate until solidification.
Liquefy in a blender to smooth into an even preparation. Refrigerate.
– 200 ml carrot sliced into brunoise
– 50 ml of yuzu juice
-salt and pepper to taste
Mix ingredients and reserve
In each shell, put a scallop, sea buckthorn and gel carrot mignonette.
Sprinkle with sea salt and Espelette pepper to convenience
Present 3 scallops per plate for an entry or 1 scallop for appetizer.