Ashley Wright
Contents
show
Ingredients
- 15 Pc. Scallops
- 2 Pc. Rosemary sprigs
- 500 g Cherry tomatoes
- 10 g Salt
- 10 g Brown sugar
- Port white
- Cava vinegar
- Salt
- Black pepper
- 2 Pc. Burrata (Italian cream cheese)
- 50 g Sourdough
- 45 g Rye flour
- Sea salt
- Hazelnut oil
Instructions
- For the fermented cherry tomatoes, pierce the washed fruits several times with a metal skewer, place in a boiled mason jar with the salt and mix with your hands (!). Let it steep for 3 - 4 days (depending on the outside temperature). Open and try again and again. Every now and then there will be white deposits. This is not mold, but yeast and can therefore still be consumed. Nevertheless, pay close attention to the formation of mold.
- Drain the tomato water and let the scallops marinate with salt and pepper for an hour. Puree the tomatoes with a hand blender or with the food processor to a fine pulp. Put aside.
- To smoke the scallops you need a tin cookie jar (without plastic) in the lid of which you drill several holes. Smoking chips and rosemary, for example, are suitable as incense. Soak half of the smoking chips and put them in the cookie jar with the dry chips. Place sprigs of rosemary on the wooden chips and build a small "bed" for the mussels out of aluminum foil.
- You can smoke in the oven like this, but it is more pleasant on the grill. Heat the grill on medium heat and smoke the mussels for about 10-15 minutes. At dinner I grilled them beforehand but realized that it wasn't necessary.
- Before doing this, preheat the oven to 180 degrees for the bread chips. Mix the topping with the rye flour, yeast and sea salt and spread into small chips on baking paper. Bake in the oven for 6 minutes and remove from the baking paper while still warm.
- While the mussels are smoking, the sauce can also be prepared. To do this, let the brown sugar caramelize, deglaze with port wine and add the tomatoes. Bring to the boil briefly and season with the vinegar, salt and pepper.
- Place the tomatoes in the serving bowls / plates, prick the cams from the fresh burrata with a spoon and place on the tomatoes. Spread the scallops and garnish with bread chips and a little sea salt and pepper. If you like, you can also spread a little hazelnut oil on it.
Nutrition
Serving: 100gCalories: 69kcalCarbohydrates: 12.5gProtein: 1.9gFat: 1.1g
