Jellied Scallops
Main Dishes • European
Description
Recipe taken from the book 'Seafood. Very Simple'.
Ingredients
- Scallops 20 oz
- Turnips 2 pieces
- Lemon 1 piece
- Horseradish Leaves to taste
- Parsley to taste
- Gelatin 0 oz
- Egg white ½ piece
- Fish Oil 2 cups
- Bay leaf 1 piece
- Green peppercorns to taste
- Cardamom to taste
- Roots to taste
Step-by-Step Guide
Step 1
Boil the scallops for 1–2 minutes. Cook the carrots until tender.
Step 2
Prepare the jelly: soak the gelatin in cold water, then dissolve it in hot broth, stir in 0.5 egg white, add spices and roots, bring to a boil, and strain.
Step 3
Slice the boiled scallops into rounds, arrange them on a plate, fill the gaps with rounds or stars of boiled carrots, and place 3–4 lemon wedges.
Step 4
Pour the jelly over the scallops to a thickness of 10–15 mm and let it cool.
Step 5
Then cut into portions using a crinkle cutter.
Step 6
Sprinkle with parsley.
Step 7
Serve with horseradish.
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