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Scallops in a curry crust, on a banana and celeriac puree, salty crispy coal

Ingredients for 2 people:

6 scallops
2 spoons rice flour
2 teaspoon Indian curry (not spicy)
2.82 oz celeriac
1 bananito
0.70 ozbutter
0.70 oz glucose
0.35 oz flour
½ teaspoon vegetable charcoal powder
1 pinch fleur de sel

Method:

Mix the flour with the curry. Cook the celeriac with the bananito and blend; whip with butter, add a pinch of salt and keep warm. Mix the butter with the glucose, the flour and the coal, spread the mixture onto the Silpat and cook in the oven at 180° for 5 minutes, salt with fleur de sel and put in the oven for 3 more minutes. Flour the scallops with the mixture of flour and curry and brown them with oil and
butter for 4 minutes. Serve them over a bed of celery and bananito, decorating with the crispy salty coal.