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Smoked scallops & cabbage variation

Recipe by Fabrice LE BRET
Chef of the French Republic – Culinary Academy of France

Allow one nice smoked scallop per person in the “amuse-bouche” version or 3 per person in the “main course” version.

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Ingredients

green butter

Collect 300 grams of various cabbages (trimmings and peelings).

Mix everything and add 15 grams of ice water.

Collect the whole in a tea towel and press to extract the juice.

Heat the juice over low heat and collect the chlorophyll on the surface.

Cool. Mix with 100 grams of butter.

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Cabbage

Grate 100 grams of romanesco cabbage and 100 grams of broccoli

Mix with 10 grams of fine salt and dry in the oven at 90° for 45 minutes to obtain a fine powder.

Remove the leaves from 2 Brussels sprouts and cook in salted boiling water for 2 minutes.

Take 3 fine heads of Romanesco cabbage, the stems of three heads of broccoli and cook them separately in salted boiling water for 3 minutes.

Freepic

Melt the green butter and polish the different puffs with this preparation.

Cook the leftover cabbage in salted boiling water and make a purée.

Add 50 grams of green butter. Quickly fry 3 pieces of Kale in olive oil.

St. Jacques

Grill the scallops by rotating a quarter turn for the second marking and thus obtain a grid pattern.

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Dressage 

With a brush, apply a veil of green butter, add the broccoli and romanesco powder.

Arrange the cabbage puree harmoniously.

Arrange the grilled scallops.

Arrange the different cabbages and herbs harmoniously.

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