Ingredients

Scallops

8 scallops

0.3 dl olive oil

1/2 lime

Salt

Garlic Sauce

1.5 dl olive oil

8 cloves of garlic

½ dl cream

1 dl fish soup

Salt and white pepper

Dashi

1 piece kombu seaweed

30g bonito

1 liter of mineral water

Crispy scallop

50g rice semolina

2 dl water

30g scallop sauce

Salt

Scallop sauce

The interior of the scallops we have left from the cleaning

1 pcs shallot

30g ingvar

50g carrot

50g celery (celeriac)

1 bay leaf

Ice

Crispy cuttlefish

5 rice semolina

2 dl water

3 cuttlefish

Salt

Raspberries

8 raspberries

20g castor sugar

½ lemon juice

Method

Scallops

Open and clean the scallops to get only the meat. Keep other because we need it for the sauce.Cut scallops with a sharp knife into thin slices and place them on the foil. Marinate them with olive oil, lemon peel and salt.

GarlicSauce

Put olive oil and garlic for two hours on 80 °. Then mix with an immersion blender and add the cream first and then fish soup, salt and pepper.

Aubergine

Peel the aubergine (eggplant)and cut it into cubes, then fry them a little in oil first and then once again that they get golden color.Then cook it for 5min together with Dashi soup, soy sauce and salt. Mix it in thermomix to get a cream.

Dashi

Heat the mineral water to 80° and add kombu seaweed and bonito and leave for 15 min. Then strain it.

Crispyscallop

Put rice semolina in boiling salted water and stir it well. After 5 minutes of cooking add cuttlefish ink and cook for another 10 minutes. Then spread the mixture thinly on a silicon base and dry it in an oven at 70° for 4 hours. Then fry it in oil for a few seconds.

Crispycuttlefish

Put rice semolina in boiling salted water and stir it well. After 5 minutes of cooking add cuttlefish ink and cook for another 10 minutes. Then spread the mixture thinly on a silicon base and dry it in an oven at 70° for 4 hours. Then fry it in oil for a few seconds.

Raspberries

Halve the raspberries, sprinkle them with castor sugar then drizzle (trickle) them with lemon juice and leave for 2 hours to marinate.

To serve

Put lukewarmauberginecream in a deeper dish. Then lay on the slices of scallops. Pour it around with garlic sauce, put the crispies and raspberry on scallops and decorate with cress.