Carrot cream with cumin, scallops brunoise with chili from espelette
A smooth and creamy carrot velouté, pour on top of raw scallops brunoise with chili from Espelette
IngredientsRecipe for 24 Tapas
For the carrot cream
Giant scallop (u10)
- Olive oil
- Salt and pepper
Preparation time: 45 min
- For the preparationsPeel and cut the carrots in medium cubes.Dice the onions finelly and chop the chive.Claen the scallops and dice it in small pieces.
- For the soupIn a hot pot with a drizzle of oliv oil, sweat the onion, add the carrots and cover with the cold vegetable stock, bring it to boil and let it cook for 30 minutes, until it gets soft.Add the cream, the cumin and smooth it with the hand blender.In a bowl, put the diced scallops and mix it with the chili from Espelette.In 24 small glasses, put a big tea spoons at the bottom and pour the hot carrot cream on the top, garnish with a pinch of paprika and some chop chive.
You could do a sweet potatoes cream instead of the carrot.