John Myers
Scallop Blue Marin
The perfect scallop blue marin recipe with a picture and simple step-by-step instructions.
- 8 piece Scallops thrown
- 0,5 liter Coconut water
- 3 piece Lemongrass sticks
- 1 piece Chilli fresh
- 1 bunch Fresh coriander
- 4 Kaffir lime leaves
- 20 g Ginger
- 5 Limes
- 1 bunch Thai basil
- 2 tsp Butterfly blossom
- 1 Onion
- 50 g Keta caviar
- 2 tbsp Mirin (sweet rice wine)
- Butterfly blossom, lat. Clitoria ternatea: The flowers of Clitoria ternatea are used to color food (for example rice in India and Cuba) and drinks blue.
- The blue tea: put coconut water with cut lemongrass, coriander, kaffir lime leaves, some freshly grated ginger, Thai basil, the chilli pepper with a little butterfly blossom in a screw-top jar and close tightly. Heat in the sous vide bath to 40 ° C for one hour. Let it steep in the fridge overnight. Pass and set aside.
- Cut the scallops into slices. Squeeze the limes. Peel and chop the onion. Mix the mussels with the lime juice and onion, leave in the refrigerator for five hours.
- Remove the mussels from the marinade and start serving. Briefly wash salmon caviar in the mirin and place on the slices. Pour the stock on the table. If you miss the ingredient salt: Except for the caviar, there is none.
- Scallop ceviche “Blue Marin” in coconut broth of butterfly pea, Thai basil, coriander with keta caviar washed in mirin. We have the light acidity of the ceviche, the saltiness and sweetness of the caviar washed in the mirin and the exuberant aroma bomb of the Asian herbs with a subtle sharpness in the base together with the delicate pea aroma of the butterfly pea, which colors the base blue.
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