Nutrition Facts
4 servings
4
Recipe for Scallop Cannelloni according to Chef David Gallienne
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A recipe featuring scallops created by a Michelin-starred chef, winner of season 11 of a cooking competition.
Ravioli dough for scallop cannelloni
225 Scallops from Normandy
75 Liquid cream
½ Lime zest
1 Espelette pepper
1 pinch Salt
1 pinch Pepper
The filling
8 Scallops from Normandy
1 dash Olive oil
1 Lime
1 Cauliflower
1 Broccoli
1 Citrus caviar
50 Candied lemon paste
Directions
1
Make the filling for the Cannelloni: blend the scallops with the cream, then season with lemon juice, chili powder, salt, and pepper. Roll out the dough on a sheet of parchment paper and steam for 5 minutes at 65°C.
2
Chop the scallops into tartare and season with olive oil, lemon juice, and seeds.
3
Chop the cauliflower and broccoli into small pieces.
4
Stuff the cannelloni with tartare and semolina of cabbage.
5
Whip the cream until stiff.
6
To finish, plate the dish: complete with the caviar lime and decorate with herbs and edible flowers from the garden.
Ingredients
Ravioli dough for scallop cannelloni
225 Scallops from Normandy
75 Liquid cream
½ Lime zest
1 Espelette pepper
1 pinch Salt
1 pinch Pepper
The filling
8 Scallops from Normandy
1 dash Olive oil
1 Lime
1 Cauliflower
1 Broccoli
1 Citrus caviar
50 Candied lemon paste
Directions
Directions
1
Make the filling for the Cannelloni: blend the scallops with the cream, then season with lemon juice, chili powder, salt, and pepper. Roll out the dough on a sheet of parchment paper and steam for 5 minutes at 65°C.
2
Chop the scallops into tartare and season with olive oil, lemon juice, and seeds.
3
Chop the cauliflower and broccoli into small pieces.
4
Stuff the cannelloni with tartare and semolina of cabbage.
5
Whip the cream until stiff.
6
To finish, plate the dish: complete with the caviar lime and decorate with herbs and edible flowers from the garden.
Notes
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Francoise
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Gary
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Fallou-gueye932
Really great taste, honestly it's the best.
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