Scallops with runner beans

A preparation with a beautiful contrast of flavours and textures.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands. 

Scallops with runner beans

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runner beans



Preparation method

  • Use a vegetable peeler to slice thin ribbons down the length of the runner beans.
  • Briefly blanch and chill over ice water.
  • Shuck the scallops and remove the beards and the coral and keep this for a different preparation. For this preparation we use the meat of the scallop.
  • Rinse the meat thoroughly in cold water and place on a dry cloth.
  • Cut the meat into four to five thin slices and flatten between two sheets of plastic film using a small saucepan.
  • Place the runner bean ribbons on top.
  • Briefly place in the blast chiller or freezer until lightly frozen.
  • Cut out neatly with a cutter.
  • Sprinkle the bottom with a little sea salt and place on the plate.
  • Allow to defrost slowly before serving.

Serving suggestions

  • As a component in a composition with pata negra ham, white beans, green apple, and onion.
  • As a component in a composition with green legumes, turbot, cucumber, and avocado.

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