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.
Ingredients
- 1 romanesco cabbage
- 1 broccoli
- 1 kale
- fine smoked scallops from the Smokehouse of Saint-Cast
- salted butter
- fine salt
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.
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.
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.
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.