John Myers
Contents
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Ingredients
Mango and chilli ice cream:
- 1 Ripe mango
- 2 Piri piri pods
- 0,5 Chinese garlic
- 2 cm Ginger
- 1 small Red Onion
- 3 pinches Vanilla salt in-house production
- 200 ml Cream
- 1 Juice of one orange
Scallops:
- 2 tbsp Olive oil
- 0,5 Chinese garlic
- 0,5 Zest of an organic lemon
- Coarse sea salt
- Tellicherry pepper
- 3 tbsp Black sesame
- 6 Scallops thrown
Aside from that:
- Chilli threads for decoration
- 50 g Sesame and seaweed salad from the fishmonger I trust
Instructions
Mango and chilli ice cream:
- Chop the onion, garlic, piri piri and ginger and sauté in a little ghee (or other fat) until translucent. It shouldn't take color. Halve the mango along the core. Score the halves crosswise without cutting through the shell. Then turn half the mango inside out and simply cut off the meat and add it to the pan. Deglaze with the orange juice and simmer on a low flame for about 15 minutes.
- Meanwhile, season with vanilla salt. If the mango is not sweet enough, you can help with honey. The spiciness and sweetness should already be balanced and spiced a little stronger. Add some cream and the cold also takes away some of the taste.
- Remove the pan from the heat, let it cool down and then pour it into a tall vessel. Purée carefully with the hand blender. Whip the cream until stiff and mix everything together. Put in the ice cream maker for 40 minutes.
Scallops:
- Clean the mussels and dry them well. Carefully cut the mussels crosswise on the flat sides with a sharp knife. Only 3-4mm, please ... In a bowl, make a marinade from the oil, the lemon zest and the pressed half clove of garlic including the spices (without sesame!). To do this, roast the Tellicherry pepper in a pan without fat, then grind it in a mortar and marinate the mussels in the fridge (about 1 hour).
- Take the mussels out of the refrigerator in good time .... such a thing at these temperatures ..... and use a kitchen brush to roughly remove the marinade. Especially from the Knofi, he would only burn in the pan.
- Lightly toast the black sesame seeds in a non-stick frying pan. Keep moving the sesame seeds around. Then fill into a small bowl. Let an uncoated pan, ideally made of cast iron and well burnt, get very hot. Fry the mussels in it for 1 minute on each side and then roll them in the sesame seeds.
Serving:
- Put a scoop of ice cream on the sesame and algae salad and decorate with the chilli threads. Serve the scallops hot straight from the pan.
Nutrition
Serving: 100gCalories: 419kcalCarbohydrates: 2.7gProtein: 1.9gFat: 45.4g
