Serves4
Ingredients
12 Scallops
30g of Sologne Imperial Caviar Gold leaf
Lemon cream
240g of thick cream
60g of lemon juice
10g of fine salt
Oyster sorbet
450g of special oysters and their juice
200g of liquid cream
150g of scallops
1/4 of the juice of a lemon
Zest of 1 lemon
Lemon metil
400g of water
8 leaves of gelatine
2,5g of metil
10g of salt
Fresh lemon juice
Method
Make the oyster sorbet. Blend the ingredients and place in a Paco container. Pacotize. Mould into disks 3.6 cm in diameter and 2.2 cm high, and then leave them to firm up. Removefromthemouldsandcuteachoneintotwotoproducetwodisks. Placetheminthe freezer.
The day before serving, make the lemon metil snowballs. Take 100 g of water and mix in the metil. Heat to below 45° and melt the gelatine which you have previously soaked. Add the salt and whisk with the remaining 300 g of water as you would for a mayonnaise. Mix in the lemon juice. Using a piping bag, fill the Flexipan hemispherical moulds 3 cm in diameter and 1.5 cm deep. Allow them to firm up in the freezer, and once firm, form into 2 cm diameter balls with a small Parisian scoop. Store them in the freezer.
To serve
Cut the scallops into fairly thick carpaccio slices. Brush the bottom of your plate with thick cream that has been seasoned and flavoured with lemon juice. Neatly arrange a rosette of scallop slices, and season with olive oil, lemon, sea salt and pepper. Decorate round the edge of the plate with dill. Place a disk of sorbet in the centre. Garnish the hemispheres of metil with the caviar and form into snowballs. Place them onto the sorbet, add a pinch of caviar andfinishwiththegoldleaf. Serve immediately.