Peeter Pihel
Truffle delicacy of pear Macaé by Thierry Bridron
Identità Golose Milano Alex Atala: «Il vero lusso consiste nell’abilità umana di trasformare un prodotto in emozione»
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
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.
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