Scallops in hazelnut oil
Hazelnut and scallop are perhaps one of the most classic flavour combinations. This is a modern version of it. Use a good and very fresh hazelnut oil for this recipe.
In this component we use the Henkelman vacuum machine. This professional chamber vacuum machine allows you to package, store and prepare more efficiently.
Makes 10 pieces.
Allergens and dietary requirements
- Mollusks
- Nuts
- Pescetarian
Ingredients
10
pieces
scallop200
ml
hazelnut oilPreparation method
Make sure the scallops are clean and fresh.
Place them in very small plastic tupperware where they fit in exactly.
Pour in the hazelnut oil.
Cover with foil and poke a few holes in it.
Put in the vacuum machine in a container, should the oil overflow.
Run the marinating programme without sealing.
Cook the scallops for 20 minutes at 60°C under the heat lamp of in a warming cabinet.
Serve immediately.
Serving suggestions
- Delicious in a dish with cauliflower, caviar, and codium.
- Pairs well with black garlic, lime, and red pepper.
- Perfect with white asparagus, lemon, and thyme.
