Scallops filled with egg cream

Scallops filled with egg cream

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Preparation method

  • Place a fresh egg in the freezer for twelve hours.
  • Allow it to defrost and then carefully separate the egg white from the yolk. The yolk will be as creamy as butter.
  • Stir the yolks until smooth and season to taste with salt. Transfer the cream to a piping bag.
  • Open the shells and remove the 'nut' (white meat).
  • Rinse the nuts under cold running water for five minutes.
  • Pat the nuts dry with paper towels.
  • Place them in a vacuum sealer bag with a little olive oil, salt, and pepper, pull vacuum, and place the bag in a hot water bath at 52°C for fifteen minutes. Chill quickly over iced water.
  • Use a small pommes parisienne scoop or melon baller to create a small well in the flesh.
  • Fill with the yolk cream.

Serving suggestions

  • Serve as part of a starter, e.g. with potato and truffle, or
  • as part of a starter, e.g. with asparagus, butter sauce, and lemon.

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