Gastronomixs

Scallops with French beans, cauliflower, and tarragon

In March 2019, Jonnie Boer's Librije's Atelier launched 100 components These recipes present a unique insight into the thoughts of the three-Michelin-starred chef. This composition was inspired by these components. It is the pure and powerful simplicity that makes this composition so strong with perfectly balanced, complementary flavours that do not overshadow each other. It is essential that only the freshest ingredients are used for this preparation.

Scallops with French beans, cauliflower, and tarragon

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Ingredients

200 

French beans

9

 

scallops 

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300

g

cauliflower

200

g

milk

200

g

cream

1

tbsp

browned butter

2

g

salt

200

g

cauliflower

As needed:

 

oil

 

 

salt

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75

g

almond oil

45

g

egg whites

30

g

sushi vinegar

150

g

sunflower oil

40

g

yoghurt

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As needed:

 

almond oil

As needed:

 

toasted almond slivers

As needed:

 

tarragon leaves

Preparation method: scallops with French beans
  • Use a vegetable peeler to slice thin ribbons down the length of the French 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 French 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.
Preparation method: cauliflower crème
  • Cut the cauliflower into thin slices.
  • Cook the cauliflower in the milk, cream, and salt over a medium heat for 25 minutes.
  • Pass through a sieve and save the liquid.
  • Add the browned butter to the liquid.
  • Blend the cauliflower, the liquid, and the browned butter to a smooth crème.
  • Pass the mixture through a fine-meshed sieve. 
Preparation method: flame-roasted cauliflower florets
  • Use a small knife to cut small florets from the cauliflower.
  • Use a brush to lightly brush the florets with oil.
  • Scorch the florets all over with a blowtorch.
  • Season to taste with salt. 
Preparation method: almond crème
  • Blend the yoghurt, sushi vinegar, and egg whites with a hand-held blender.
  • Add both types of oil drop by drop while continuing to blend.
  • Store the crème in the refrigerator until use. 
Finishing & presentation
  • Sprinkle the bottom of the scallop with the French beans with a little sea salt and place on the plate.
  • Allow to defrost slowly before serving.
  • Place the cauliflower crème in the centre.
  • Arrange the flame-roasted florets around the crème and pipe the almond crème in between.
  • Finish with the almond slivers, almond oil, and tarragon leaves.

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