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Carrot cream with cumin, scallops brunoise with chili from espelette

Tapas, Salted

A smooth and creamy carrot velouté, pour on top of raw scallops brunoise with chili from Espelette


Recipe for 24 Tapas

For the carrot cream

4 Unit(s)
1 Liter(s)
Vegetable stock
1 Unit(s)
White onion
15 Ml
Cumin powder
100 Ml
Cream 35%
12 Unit(s)
Giant scallop (u10)
5 Ml
Espelette pepper
10 Ml
6 Sprig(s)
  • Olive oil
  • Salt and pepper

Preparation time: 45.00 min

  • For the preparations
    Peel 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 soup
    In 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.

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