by Peter Coucquyt
on October 13, 2014

Les vergers Boiron Beets – Saint Jacques Scallops – Caviar

Impress someone special with this recipe for scallop tartare and beet sorbet topped with caviar. The fruity aromas of Saint Jacques scallops are the perfect balance to the earthy flavors of beets.

Discover the reason behind the earthy flavors of beets here.

Saint Jacque Scallops with Beet sorbet and Caviar

Beet sorbet

preparation

  • 150 g Les verges Boiron beets
  • 150 g water
  • 10 g red wine vinegar
  • 70 g corn (glucose) syrup

Combine all of the ingredients in a mixer and season with salt and pepper. Transfer the mixture to an ice cream maker and mix until it turns into a sorbet

Scallop tartare

preparation

  • 50 g Scallop Saint Jacques, diced
  • 7 g red onion, finely minced
  • 2 g Les vergers Boiron semi-candied lemon peels
  • fresh chives, for garnish
  • olive oil, to taste

Combine the scallops, red onions and candied lemon peels in a small bowl and season with olive oil, salt and pepper. Toss gently to coat

Divide the scallop tartare into 2 portions. Carefully spoon each portion into 2 glasses and top each with a quenelle of the beet sorbet. Garnish with a spoonful of caviar and chives.

by Peter Coucquyt
A former Michelin-starred chef, Peter applies his culinary expertise to the science of Foodpairing®, infusing the sensory experiences of aroma, taste and texture into every one of his creations.

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