A recipe worthy of the finest tables, featuring scallop carpaccio with verbena pepper, bok choy, and gray shrimp juice with lemongrass. Photo credits: Bertrand Duquenne. Recipe creation and culinary styling: Mathieu Aumont.
Open the scallop shells. Remove the meat and set aside.
In a saucepan, infuse the gray shrimp and the lemongrass stick in 0.5 cl of water for 1 hour over low heat. Then strain the contents of the saucepan and keep the juice.
Blanch the bok choy and kale for 1 minute in salted water, drain, and set aside.
Slice the green radish into thin slices. Cut the scallops into 3 pieces horizontally, season them with fleur de sel and lemongrass pepper.
Peel the bok choy and kale, then sauté their leaves and the scallops for a few moments in butter.
To finish, arrange the cabbage leaves in a deep plate and place the scallops on top. Add a few leaves of lemon verbena and some slices of green radish. Pour very hot shrimp juice using a teapot.
0 servings
4
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