John Myers
Scallops from Vanilla Stock with Vegetable Pearls
The perfect scallops from vanilla stock with vegetable pearls recipe with a picture and simple step-by-step instructions.
- 100 g Butter
- 1 shot Olive oil
- 8 piece Scallops thrown
- 1 pinch Vanilla salt
- 100 ml Fish stock
- 1 shot White wine
- 1 piece Zucchini
- 1 piece Beetroot
- 1 piece Carrot
- 1 pinch Salt
- 1 pinch Pepper
- Heat the olive oil and 50 g butter in the pan. Fry the released scallops on both sides and season with the vanilla salt. Drain the mussels over a sieve, collecting the brew. Keep the mussels warm in the oven preheated to 60 ° C. Bring the collected stock with the fish stock to the boil and reduce – add a dash of white wine.
- Clean the vegetables and cut out small colored balls with a ball cutter – cook in the brew until al dente. Arrange two mussels on each preheated plate. Add the resulting stock to the sauce. Season with salt and a little pepper. Mix the remaining butter into the sauce with the hand blender and pour the foam and vegetable pearls over the scallops.
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