Scallops with dried seaweed tea, chives and Iranian caviar

Emanuele Scarello

INGREDIENTS

For 4 people

4 scallops
2 tablespoons of mixed dried seaweeds
8 stalks of chives
4 tablespoons of Iranian caviar
2 dl of natural mineral water
the zest of 1 lime
20 g of extra virgin olive oil
Maldon salt

METHOD

Clean the scallops, remove the coral and season them with a little extra virgin olive oil. Then put them in a vacuum pack. Bring the water to the boil. Place the dried seaweeds in a tea infuser and cover them with the boiling water. Let the seaweeds steep for 8 minutes. Cook the scallops in a Roner at 65°C for 3 minutes.

Place the scallop in the centre of the plate, cover it with a few crystals of Maldon salt, the finely chopped chives and some lime zest.
When in the dining room, pour the seaweed “tea” in front of the guest.

LEGGI LA SCHEDA SULLA GUIDA 2019