SCALLOP AND SPINACH WITH OSCIETRA CAVIAR AND LEMON CREAM

SCALLOP AND SPINACH WITH OSCIETRA CAVIAR AND LEMON CREAM

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Ernest Wong
Ng Wai Kee

A medley of flavours and textures brought together with blanched spinach and steamed scallops served with caviar, chives, lemon, cream and gold leaf.

  • Sub Category Name
    Food
    Main Courses
  • Recipe Source Name
    Dilmah Real High Tea Global Challenge 2015

Ingredients

  • 100g Puff Pastry
  • 8 Pcs Scallops
  • 100g Spinach Leaves
  • Salt and Pepper
Garnish
  • 20cl Cream
  • ½ bunch Chives
  • 50g Caviar
  • 1 dash Lemon Juice
  • Gold Leaf

Methods and Directions

  • Place the puff pastry sheet on a baking sheet lined with parchment paper. Preheat oven to 160°C and bake it for 18 minutes.
  • Cut the scallops to 5mm thick pieces, spread the sliced scallops on a parchment paper and tighten them, season with salt and pepper.
  • Place the scallops in the freezer for a few minutes, then cut them into triangles of 6cm long and 3cm wide.
  • On a stainless steel plate covered with plastic film, spread the spinach leaves. Cover with another layer of film and put the plate in a steam oven at 85°C for 3 minutes to blanch the leaves.
  • Allow the leaves to cool down, place on the puff pastry.
  • Place the scallops and garnish onto the puff pastry.

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