Scallops, King Crab and Avocado
Total time
Author: Must be Yummie
Serves: 70 mins
- FLAN
- 200 gr (zero lactose) milk
- 100 gr crustacean stock
- 8 gr horseradish paste
- 3 leaves of gelatin
- CREME OF AVOCADO
- 5 avocado’s
- Hand full of fresh spinach
- 20 gr of Chardonnay vinegar
- Pepper & salt
- Cayenne pepper
- 2 leaves of gelatin
- 100 gr (zero lactose) cream
- Pinch of sugar
- CRAB SALAD
- 120 gr fresh king crab – +/- 4 crab legs
- 20 gr mayonnaise
- 1 shallot, chopped
- 1 tsp chopped parsley
- Pepper & salt
- Lemon juice to your liking
- Scallop
- 8 bay scallops
- Pepper & salt
- Olive oil
- Lemon juice
- BREAD
- 400 gr (gf) brown bread
- Groundnut oil (arachide)
- Sea salt
- FINISHING
- 20 gr smoked eel
- 100 gr sour cream (or dairy free mascarpone)
- 3 gr horse radish paste
- FLAN
- Cook the milk with horse radish and crustacean stock and gelatin.
- Pour in a large baking tray and let cool down and stiffen.
- CREME OF AVOCADO
- Mix the avocado with the spinach and the chardonnay vinegar in your kitchen robot or mixer.
- Soak two leaves of gelatin in some cold water.
- Mix them with a tablespoon of cream.
- Add the rest of the cream and whisk the cream and gelatin.
- Add the cream to the avocado mixture until you have a smooth crème.
- Season with pepper, salt, cayenne and a little bit of sugar.
- CRAB SALAD
- Steam the crab legs for 10 minutes at 85°C.
- Let the crab legs cool down, take out the meat (120gr).
- Mix the crabmeat with mayonnaise and 20 gr of the crème of avocado.
- Add the chopped shallot and parsley.
- Season with lemon juice, pepper and salt.
- SCALLOP
- Cut the scallop in thin slices like carpaccio.
- Marinate them with olive oil, lemon juice, pepper and salt.
- BREAD
- Cut fine slices of the bread
- Cut out little rounds out of the bread with a garnish ring and sprinkle them with sea salt and groundnut oil.
- Place hem between two baking mats and put a baking tray on top of the bread slices so they don’t curl in the oven.
- Bake for 7 minutes at 190°C.
- You can skip this step and simply make croutons if you like.
- FINISHING
- Cut out rounds of 9cm from the horse radish flan.
- This is the base on your plate.
- Spoon some crab salad on top of the flan.
- Arrange the scallop Carpaccio on top of the crab salad.
- The crusty bread come next.
- Finish with little pieces of smoked eel.
- Mix the sour cream with horse radish and spray some of this mixture next to the eel.
- Finish with a little crème of avocado.
- You can add some salmon eggs, water cress and little pieces of radish.
Recipe by Must Be Yummie at https://mustbeyummie.com/scallops-king-crab/
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