Roasted and Raw Marinated Scallop with Kitchen Herbs …

Rating: 1.50 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)


For the herb foam:

For The Lemon Pesto:


Perhaps your new favorite bean dish:

Finely dice half the mussels, prepare the other half for frying.

For the herb foam:

Heat a small part of the clear soup and let the gelatine, previously soaked in water and subsequently squeezed, melt in it. Mix with the rest of the clear soup and the finely chopped herbs. Leave to set in the refrigerator. In a cold baking bowl, beat with a hand mixer until a light foam is formed. Pour into a shallow dish about 1 cm high and chill another time. Cut the resulting foam into strips 4 cm long and 1 cm wide and arrange in the center of a precooled plate.

For the lemon pesto:

Cut lemons completely with peel and pulp into 3 mm fine cubes. Boil water in the double mass. Pour off the water and boil again in the double mass of water.

Repeat until the lemon no longer tastes bitter. Boil a quarter liter of water with 750 g of sugar and add the lemons. Boil again and pour into jars and refrigerate. Have ready for serving.

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