Seared scallops with Malibu from Philippe Etchebest
Ingredients
Instructions
- 18 Scallops
- 200 g coconut puree / coconut cream
- 45 cl coconut milk
- 1 Cucumber
- 2 granny apples
- 2 shallots
- 5 sprigs of mint
- 5 sprigs of cilantro
- 5 sprigs of basil
- 25 cl White wine
- 2 tbsp. tablespoon Malibu
- 3 g Agar-agar
- 50 g Butter
- Oil
- Salt
- Pepper
- Boil half the milk in a saucepan with half the coconut puree.
- Add the agar agar and for into a dish. Refrigerate 3 hours. Cut this jelly into small dice.
- Cut the cucumber and apples into very small dice the same size as the jelly.
- Add the finely chopped herbs and the diced coconut jelly. Season with mint flavored oil, salt and pepper. Refrigerate.
- Reduce the white wine in a saucepan with the chopped shallots, then add the remaining mashed potatoes and coconut milk.
- Bring to a boil and reserve. Add the Malibu while whisking. Filter.
- Melt and brown the butter in a pan and sear the scallops, 1 min on each side.
- Distribute the diced fruit and jelly on the plates.
- Arrange the scallops. Drizzle with Malibu sauce and serve immediately.
- You can sprinkle a few crushed roasted hazelnuts on the scallops and garnish with sprigs of chives.
Seared scallops with Malibu from Philippe Etchebest
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Seared scallops with Malibu from Philippe Etchebest Recipe – Seared scallops with Malibu from Philippe Etchebest Recipes
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